Crispy and Flavorful Chicken Fry Stir Recipe: A Quick and Easy Dish for Weeknight Dinners

 Ingredients

• 4 cups of water
• 2 cups of white rice
• ⅔ cup soy sauce
• ¼ cup earthy colored sugar
• 1 tablespoon cornstarch
• 1 tablespoon hacked new ginger
• 1 tablespoon minced garlic
• ¼ teaspoon red pepper chips
• 3 skinless, boneless chicken bosoms, daintily cut.
• 2 tablespoons sesame oil, separated
• 1 head broccoli, broken into florets
• 1 onion, cut into huge pieces.
• 1 cup destroyed carrots
• 1 (8-ounce) can hacked water chestnuts, depleted
• 1 green pepper, cut into matchsticks.

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Cooking Tips:

Step 1:

Heat the water and rice to the point of boiling in a pot over high intensity. Decrease intensity to medium, cover, and stew until rice is delicate, and fluid is retained, 20 to 25 minutes.

Step 2:

In the mean time, consolidate soy sauce, earthy colored sugar, and cornstarch in a medium glass or ceramic bowl. Mix until smooth. Mix in ginger, garlic, and red pepper chips; Add the chicken and mix to cover. Cover and marinate in the cooler for somewhere around 15 minutes.

Step 3:

Heat 1 tablespoon sesame oil in a wok or huge skillet over medium-high intensity. Add broccoli, onions, carrots, water chestnuts, and chime peppers; Cook and mix for around 5 minutes. Move vegetables to dish; Sit on one side.

Step 4:

Heat the leftover 1 tablespoon sesame oil in a similar skillet or wok over medium-high intensity. Add the chicken, holding the marinade, and cook until sautéed, around 2 minutes for every side. Mix in vegetables and held marinade. heat to the point of boiling; Cook and mix until the chicken is presently not pink in the middle and the vegetables are delicate, 5 to 7 minutes. Serve over rice.