Mix the 1 TBSP cornstarch, 1 TBSP soy sauce, and 1 TBSP water in a large bowl. Add the sliced chicken to the bowl and stir until all the chicken is evenly coated. Set aside.
RICE:
Stir together the 1 cup rice and the 1 1/2 cups water in a medium-size saucepan. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Simmer the rice over low heat WITHOUT REMOVING THE LID for 10 minutes.
KEEP THE LID ON and turn off the heat. Let the rice sit in the covered pan WITHOUT REMOVING THE LID for 15 more minutes.
SAUCE:
Mix the SAUCE ingredients together in a bowl until well combined and cornstarch has dissolved. Set aside.
STIR-FRY:
Heat 1 TBSP of the peanut oil in a wok over medium-high heat. When the oil is hot add the chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes (depending on the thickness of your chicken slices). Transfer the cooked chicken to a plate and set aside.
Add the remaining 1 TBSP of peanut oil to the wok. When the oil is hot add the onion, garlic, celery, carrot, and baby corn to the pan and cook, stirring occasionally, about 4 minutes.
Add the cabbage to the pan and cook, stirring occasionally, about 2 minutes.
Stir the sauce again and pour into the pan along with the chicken. Cook, stirring occasionally, until sauce thickens, 3 to 4 more minutes.
Serve the chicken and vegetables over the steamed rice
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