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Easiest Way to Prepare Delicious Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry. This quick chicken stir-fry has plenty of broccoli, bell pepper, and zucchini. Serve with rice to soak up all the delicious sauce. I quickly stir-fried the thinly sliced chicken (easy to thin-slice if you partially freeze it first), then the vegetables. (Leaving on a jet plane day after tomorrow and this was the.

Chicken Vegetable Stir-Fry 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. You can cook Chicken Vegetable Stir-Fry using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Vegetable Stir-Fry

  1. It's 1.5 cups of white rice.
  2. You need 3 cups of water.
  3. Prepare 3 ounces of soy sauce.
  4. You need 1/4 cup of brown sugar.
  5. You need 2 ounces of hoisin sauce.
  6. Prepare 1 tablespoon of cornstarch.
  7. You need 1/2 teaspoon of powdered ginger.
  8. Prepare 4 cloves of minced garlic.
  9. Prepare 1/4 teaspoon of red pepper flakes.
  10. It's 3 of skinless, boneless chicken thighs,thinly sliced (about 1 pound).
  11. You need 1 tablespoon of sesame oil.
  12. Prepare 1 of red bell pepper, cut into julienne.
  13. It's 1 cup of baby corn.
  14. You need 8 ounces of broccoli, small florets.
  15. Prepare 1 cup of julienne carrots.
  16. You need 5 of shittake mushrooms, stems removed and thinly sliced.
  17. You need 1/2 of each red onion, cut into large chunks.
  18. It's 1 tablespoon of sesame oil.

Return the chicken and vegetables to the saucy pan, stir until heated through. Serve with hot rice or noodles. This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well.

Chicken Vegetable Stir-Fry step by step

  1. 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..
  2. 2. 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..
  3. 3. 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.
  4. 4. 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..
  6. 5. 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..

I used one of my favorite stir fry veggies in this recipe, broccoli, along with carrots and peppers. You can use virtually any vegetable in a stir fry including snow peas, green. I would definitely make this recipe again! 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.