Bitchin Chicken Stir-Fry

 

For once I prepped everything BEFORE I started cooking. I let the rice cook while I got the ingredients ready and marinated the chicken. This dish was really good and this was my first time making it. My family decided this one is a keeper.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 6

Ingredients:

• basmati (or white rice of choice)
• 2/3 cups soy sauce
• 1/4 cups brown sugar
• 1 tbsp corn starch
• 1 tbsp minced fresh ginger
• 1 tbsp minced fresh garlic
• 3-4 skinless, boneless chicken breast halves, thinly sliced
• 2 tbsp Sesame oil, divided
• 1 onion cut into large chunks
• 1 cup sliced carrots
• 1 can water chestnuts (drained)
• 1 bellpepper (color of choice)cut into matchsticks
• 1 can  bamboo shoots (drained)

Directions:

Step 1: boil 4 cups of water in med pan

Step 2: add 2 cups basmati rice, reduce heat, cover and simmer for 18 min

       (or follow the directions for 6-8 servings of your choice of rice)

Step 3: while waiting on rice, prepare the vegetables and ingredients as in the photo above, and marinate chicken

Step 4: Marinade: combine soy sauce, brown sugar and corn starch in medium glass or ceramic bowl, stir until smooth. Stir in ginger and garlic. Add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.

Step 5: Heat 1 tbsp Sesame oil in a wok over medium-high heat. Add all vegetables and cook until just tender, about 5-7 minutes. Transfer vegetables into another dish and set aside.

Step 6: Heat the remaining tbsp of Seasame oil in the same wok over med-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and rest of marinade. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, approximately 7-10 minutes.

Serve over rice

Enjoy!