Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry

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Chicken Vegetable Stir-Fry cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at several established occasions also. I am certain you will see lots of people who just like the Chicken Vegetable Stir-Fry dishes you make.

Alright, don’t linger, let’s plan this chicken vegetable stir-fry formula with 18 elements which are surely easy to acquire, and we have to process them at the very least through 6 actions. You should commit a while on this, so the resulting food could be perfect.

Composition of Chicken Vegetable Stir-Fry:
  1. Take 1.5 cups for white rice
  2. Provide 3 cups water
  3. Make ready 3 ounces for soy sauce
  4. Prepare 1/4 cup of brown sugar
  5. Need 2 ounces for hoisin sauce
  6. Prepare 1 tablespoon for cornstarch
  7. Take 1/2 teaspoon of powdered ginger
  8. Provide 4 cloves of minced garlic
  9. Make ready 1/4 teaspoon - red pepper flakes
  10. Give 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
  11. Get 1 tablespoon sesame oil
  12. Need 1 red bell pepper, cut into julienne
  13. Take 1 cup for baby corn
  14. Get 8 ounces for broccoli, small florets
  15. Require 1 cup julienne carrots
  16. Need 5 for shittake mushrooms, stems removed and thinly sliced
  17. Provide 1/2 of each red onion, cut into large chunks
  18. Take 1 tablespoon of sesame oil
Chicken Vegetable Stir-Fry making:
    1. 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.
    1. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes.
    1. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm
    1. Remove chicken from marinade, reserving the marinade it will be used to make the sauce.
  5. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet.
    1. 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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