Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken vegetable stir-fry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chicken and vegetable stir-fry is also the home-cooked dish that I like, best to serve with steamed rice, but is also delightful to be a stand-alone meal or to serve with noodles. I will explain in detail how do I prepare the chicken and vegetable stir-fry. The recipe is very forgiving, which means you can.
Chicken Vegetable Stir-Fry is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chicken Vegetable Stir-Fry is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook chicken vegetable stir-fry using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Vegetable Stir-Fry:
- Make ready 1.5 cups white rice
- Take 3 cups water
- Make ready 3 ounces soy sauce
- Make ready 1/4 cup brown sugar
- Prepare 2 ounces hoisin sauce
- Make ready 1 tablespoon cornstarch
- Take 1/2 teaspoon powdered ginger
- Prepare 4 cloves minced garlic
- Get 1/4 teaspoon red pepper flakes
- Make ready 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
- Make ready 1 tablespoon sesame oil
- Make ready 1 red bell pepper, cut into julienne
- Take 1 cup baby corn
- Prepare 8 ounces broccoli, small florets
- Get 1 cup julienne carrots
- Take 5 shittake mushrooms, stems removed and thinly sliced
- Prepare 1/2 each red onion, cut into large chunks
- Prepare 1 tablespoon sesame oil
This healthy chicken stir-fry topped with ginger soy sauce makes for a delicious alternative. Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy. For this chicken stir fry with vegetables, I used mushrooms, carrots, broccoli and red peppers.
Instructions to make Chicken Vegetable Stir-Fry:
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- 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.
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- 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.
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- 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
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- 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.
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- 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.
This recipe is really forgiving and the vegetables make be substituted. Cauliflower, snap peas, zucchini and even green beans may all be substituted or combined to the liking of your choice. I would definitely make this recipe again! Truly a wonderful pleasure gobbling it down with warm rice. Last week while at Kina Backpackers Hostel on Waiheke Island, Jonas, David, Kimberly, Erica, and myself all decided to cook dinner together.
So that is going to wrap this up with this special food chicken vegetable stir-fry recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
