Chicken Vegetable Stir-Fry.
You can have Chicken Vegetable Stir-Fry using 18 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Chicken Vegetable Stir-Fry
- It's 1.5 cups of white rice.
- It's 3 cups of water.
- Prepare 3 ounces of soy sauce.
- It's 1/4 cup of brown sugar.
- It's 2 ounces of hoisin sauce.
- Prepare 1 tablespoon of cornstarch.
- It's 1/2 teaspoon of powdered ginger.
- You need 4 cloves of minced garlic.
- Prepare 1/4 teaspoon of red pepper flakes.
- You need 3 of skinless, boneless chicken thighs,thinly sliced (about 1 pound).
- You need 1 tablespoon of sesame oil.
- You need 1 of red bell pepper, cut into julienne.
- It's 1 cup of baby corn.
- Prepare 8 ounces of broccoli, small florets.
- It's 1 cup of julienne carrots.
- It's 5 of shittake mushrooms, stems removed and thinly sliced.
- Prepare 1/2 of each red onion, cut into large chunks.
- You need 1 tablespoon of sesame oil.
Chicken Vegetable Stir-Fry instructions
- 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..
- 2. 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..
- 3. 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.
- 4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce..
- 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..
- 5. 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..