Ingredients: |
Ingredients: 2 cups white rice
4 cups water
2/3 cup soy sauce
1/4 cup brown sugar
1 tbsp cornstarch
1 tbsp minced ginger
1 tbsp minced garlic
1/4 tsp red pepper flakes (optional)
1 tbsp sesame oil
3 skinless boneless chicken breasts, thinkly sliced
1 green pepper, matchsticked
1 can water chestnuts, drained
1 head broccoli
1 cup sliced carrots
1 sweet onion, chunked
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Directions: |
Directions:Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice. |
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