Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken vegetable stir-fry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Vegetable Stir-Fry is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken Vegetable Stir-Fry is something which I have loved my whole life.
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.
To begin with this recipe, we must first prepare a few components. You can cook chicken vegetable stir-fry using 18 ingredients and 6 steps. Here is how you can achieve that.
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
- Get 1/4 cup brown sugar
- Take 2 ounces hoisin sauce
- Prepare 1 tablespoon cornstarch
- Take 1/2 teaspoon powdered ginger
- Get 4 cloves minced garlic
- Make ready 1/4 teaspoon red pepper flakes
- Prepare 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
- Get 1 tablespoon sesame oil
- Make ready 1 red bell pepper, cut into julienne
- Make ready 1 cup baby corn
- Take 8 ounces broccoli, small florets
- Make ready 1 cup julienne carrots
- Get 5 shittake mushrooms, stems removed and thinly sliced
- Make ready 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.
Steps 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 it up for this exceptional food chicken vegetable stir-fry recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
