Sometimes (okay, a lot of times :P) I make this meal with a bag of frozen stir fry veggies instead of chopping up fresh. It takes much less time that way.
Makes: 4-5 servings
- 1-2 cups white rice
- 4 cups of water 2/3 cup soy sauce
- cup brown sugar 1 tbsp cornstarch
- 1 tbsp powdered ginger
- 1 tbsp minced fresh garlic
- tsp red pepper flakes (or more if you want it spicier)
- 3 skinless, boneless chicken breast halves, thinly sliced
- 2 tbsp olive oil
- 1 green bell pepper, thinly sliced
- 8 oz. can sliced water chestnuts, drained
- 1 head broccoli, broken into florets
- 1 cup sliced carrots
- 1 onion, cut into large chunks
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, 20-25 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 of olive 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 remaining olive 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, 5-7 minutes. Serve over rice.