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Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry

Before you jump to Chicken Vegetable Stir-Fry recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to chicken vegetable stir-fry recipe. You can cook chicken vegetable stir-fry using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Vegetable Stir-Fry:
  1. You need 1.5 cups white rice
  2. Take 3 cups water
  3. Prepare 3 ounces soy sauce
  4. Get 1/4 cup brown sugar
  5. Get 2 ounces hoisin sauce
  6. Provide 1 tablespoon cornstarch
  7. Prepare 1/2 teaspoon powdered ginger
  8. Get 4 cloves minced garlic
  9. Use 1/4 teaspoon red pepper flakes
  10. Prepare 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
  11. Use 1 tablespoon sesame oil
  12. Take 1 red bell pepper, cut into julienne
  13. Prepare 1 cup baby corn
  14. Get 8 ounces broccoli, small florets
  15. Get 1 cup julienne carrots
  16. Use 5 shittake mushrooms, stems removed and thinly sliced
  17. Use 1/2 each red onion, cut into large chunks
  18. Take 1 tablespoon sesame oil
Steps to make Chicken Vegetable Stir-Fry:
    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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