Easy Chicken Stir Fry Recipe

Ingredients

• 4 cups water
• 2 cups white rice
• 0.67 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

Instructions

1. Prepare all of your ingredients.
2. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is cooked and the water is absorbed, about 20 to 25 minutes.
3. In a medium bowl, combine soy sauce, brown sugar, and cornstarch; mix until smooth.
4. Add ginger, garlic, and red pepper flakes; add chicken and mix well. Cover and marinate in the refrigerator for a minimum of 15 minutes.
5. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir for about 5 minutes until tender.
6. Move the cooked vegetables to a dish and set aside.
7. Add the remaining 1 tablespoon of sesame oil to the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until browned, about 2 minutes per side.
8. Add vegetables and the reserved marinade. Bring to a boil; cook and stir for 5 to 7 minutes until chicken is cooked through and vegetables are tender.
9. Serve over rice and enjoy!

Nutrition

• Calories: 344 kcal
• Fat Content: 7 g
• Fiber Content: 5 g
• Sugar Content: 13 g
• Sodium Content: 1125 mg
• Protein Content: 25 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 45 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g