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Ginger Chicken and Vegetable Stir-Fry
Boneless chicken breast stir-fried with fresh ginger, garlic, broccoli, onion, and bell pepper in a spicy brown sauce.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- THE RICE:
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- THE CHICKEN:
- 1/4 cup water
- 1 TBSP cornstarch
- 1 TBSP soy sauce
- 1 TBSP plus 1 TBSP peanut oil
- 1 1/2 pounds boneless chicken breast, thinly sliced
- THE SAUCE:
- 1/4 cup soy sauce
- 2 TBSP rice vinegar
- 1 TBSP cornstarch
- 2 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
- THE STIR-FRY:
- 1 TBSP peanut oil
- 2 TBSP freshly minced ginger
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 8 ounces broccoli florets
Directions
- THE RICE:
- Stir together the 1 cup uncooked rice and 1 1/2 cups water in a saucepan over medium-high heat and bring to a boil.
- Cover then pan and reduce the heat to low. Simmer the rice over low heat (DO NOT REMOVE THE LID) for 10 minutes.
- Turn off the heat and allow rice to sit (KEEP THAT LID ON) for 15 more minutes.
- THE CHICKEN:
- Stir together the 1/4 cup water, 1 TBSP cornstarch, 1 TBSP soy sauce, and 1 TBSP peanut oil in a bowl until thoroughly combined and the cornstarch has dissolved. Stir in the chicken until well coated then set aside to marinate for 20 minutes.
- Heat a wok over high heat until the pan is very hot.
- Add 1 TBSP of peanut oil to the wok and tilt the pan until coated in the oil.
- Add the chicken to the wok in a single layer and allow to sear for about 20 seconds. Stir-fry the chicken until no longer pink then transfer to a plate and set aside.
- THE SAUCE:
- Combine the 1/4 cup soy sauce, 2 TBSP rice vinegar, 1 TBSP cornstarch, 2 tsp sesame oil, and the 1/2 tsp crushed red pepper to a bowl. Mix until thoroughly combined then set aside.
- THE STIR-FRY:
- Wipe out the wok then get it hot again on the stove over high heat.
- Add 1 TBSP of peanut oil to the wok and tilt the pan until coated in the oil.
- Add the ginger, garlic, bell pepper, onion, and broccoli to the wok and stir-fry for about 3 minutes.
- Add the chicken and sauce into the wok and continue to stir-fry about 2 more minutes.
- Fluff the rice with a fork and serve with the chicken and vegetables.
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