Recipe: Tasty Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry. Find Deals on Frozen Stir Fry Vegetables in Groceries on Amazon. Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender.

Add the sauce to the pan. Add the vegetables and the sauce. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. You can cook Chicken Vegetable Stir-Fry using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken Vegetable Stir-Fry

1. You need 1.5 cups of white rice.
2. Prepare 3 cups of water.
3. You need 3 ounces of soy sauce.
4. You need 1/4 cup of brown sugar.
5. You need 2 ounces of hoisin sauce.
6. Prepare 1 tablespoon of cornstarch.
7. It's 1/2 teaspoon of powdered ginger.
8. You need 4 cloves of minced garlic.
9. Prepare 1/4 teaspoon of red pepper flakes.
10. It's 3 of skinless, boneless chicken thighs,thinly sliced (about 1 pound).
11. It's 1 tablespoon of sesame oil.
12. It's 1 of red bell pepper, cut into julienne.
13. You need 1 cup of baby corn.
14. You need 8 ounces of broccoli, small florets.
15. You need 1 cup of julienne carrots.
16. It's 5 of shittake mushrooms, stems removed and thinly sliced.
17. It's 1/2 of each red onion, cut into large chunks.
18. Prepare 1 tablespoon of sesame oil.

Remove cooked chicken from pan and set aside. You'll begin by toasting the cashews, then stir-fry the chicken. The vegetable blend of your favorite mushrooms, carrots, and water chestnuts are stir-fried as well. Prepare easy sweet and savory stir fry sauce.

Chicken Vegetable Stir-Fry instructions

1. 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. 2. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes..
3. 3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
4. 4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce..
5. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet..
6. 5. 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..

Combine the chicken with the vegetables and sauce. Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth. Add the chicken and stir-fry until well browned. Heat oil in a wok or large skillet over medium-high heat. Stir in green onions and serve warm with cooked rice.