Chicken Stir Fry

Yield
6
Cooking Time
1 hour and 20 minutes

Ingredients

  • 2 C white rice
  • 4 C water
  • 1 C soy sauce
  • 1/4 C brown sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp minced fresh ginger
  • 1 Tbsp minced garlic
  • 1/4 tsp red pepper flakes
  • 1 Tbsp fish sauce
  • 1 Tbsp sesame oil
  • 1 skinless boneless chicken breast
  • 1 Tbsp sesame oil
  • 1 head broccoli broken into florets
  • 2 sliced carrots
  • 1 onion cut into large chunks
  • 1 green bell pepper chopped
  • 1 zucchini
  • 2 Tbsp cold water

Instructions

  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. Combine soy sauce, brown sugar, fish sauce and corn starch in a sauce pan; stir until smooth. Mix ginger, garlic, and red pepper into sauce and bring to rapid simmer over medium- low heat. Let simmer til sauce starts to congeal, stirring occasionally.
  3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Salt and pepper the chicken, then dice into small pieces and add to pan. Stir infrequently, giving the chicken time to get a nice golden brown on each side.
  4. Remove chicken from pan, reserving any liquid. Add another tablespoon of sesame oil and let heat up. Add in chopped vegetables and stir once every few minutes, giving the vegetables time to sear. When they are done to your liking, return chicken to pan and add in sauce. Serve over rice.