Chicken Breast Stir Fry
Bay's Favorite

  • ⅔ cup soy sauce 

  • ¼ cup brown sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon minced garlic

  • ¼ teaspoon red pepper flakes

  • 3 skinless, boneless chicken breast halves, thinly sliced 

  • 1 tablespoon sesame oil

  • 1 green bell pepper, cut into matchsticks

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 1 head broccoli, broken into florets

  • 1 cup sliced carrots

  • 1 onion, cut into large chunks 

  • 1 tablespoon sesame oil

 

stir fry.jpg

​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.

Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.

​Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.