Chicken Stir-Fry

Name: Chicken Stir-Fry
Total time: 40
Yield: 6
Ingredients: 4 cups water; 2 cups white rice; 0.66666668653488 cup soy sauce; 0.25 cup brown sugar; 1 tablespoon cornstarch; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 0.25 teaspoon red pepper flakes; 3 skinless, boneless chicken breast halves, thinly sliced; 2 tablespoons sesame oil, divided; 1 head broccoli, broken into florets; 1 onion, cut into large chunks; 1 cup sliced carrots; 1 (8 ounce) can sliced water chestnuts, drained; 1 green bell pepper, cut into matchsticks

Recipe by Katie Sechrist from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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4 cups water
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2 cups white rice
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0.66666668653488 cup soy sauce
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0.25 cup brown sugar
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1 tablespoon cornstarch
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1 tablespoon minced fresh ginger
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1 tablespoon minced garlic
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0.25 teaspoon red pepper flakes

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3 skinless, boneless chicken breast halves, thinly sliced
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2 tablespoons sesame oil, divided
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1 head broccoli, broken into florets
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1 onion, cut into large chunks
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1 cup sliced carrots
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1 (8 ounce) can sliced water chestnuts, drained
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1 green bell pepper, cut into matchsticks

Instructions

Bring water and rice 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.
Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.