Recipe: Delicious Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

I quickly stir-fried the thinly sliced chicken (easy to thin-slice if you partially freeze it first), then the vegetables. (Leaving on a jet plane day after tomorrow and this was the. Chicken and vegetable stir-fry is also the home-cooked dish that I like, best to serve with steamed rice, but is also delightful to be a stand-alone meal or to serve with noodles. I will explain in detail how do I prepare the chicken and vegetable stir-fry. 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. Prepare 1.5 cups of white rice.
2. Prepare 3 cups of water.
3. Prepare 3 ounces of soy sauce.
4. It's 1/4 cup of brown sugar.
5. It's 2 ounces of hoisin sauce.
6. You need 1 tablespoon of cornstarch.
7. You need 1/2 teaspoon of powdered ginger.
8. Prepare 4 cloves of minced garlic.
9. It's 1/4 teaspoon of red pepper flakes.
10. Prepare 3 of skinless, boneless chicken thighs,thinly sliced (about 1 pound).
11. It's 1 tablespoon of sesame oil.
12. You need 1 of red bell pepper, cut into julienne.
13. It's 1 cup of baby corn.
14. Prepare 8 ounces of broccoli, small florets.
15. It's 1 cup of julienne carrots.
16. It's 5 of shittake mushrooms, stems removed and thinly sliced.
17. You need 1/2 of each red onion, cut into large chunks.
18. You need 1 tablespoon of sesame oil.

The recipe is very forgiving, which means you can. This colorful sweet-spicy chicken and vegetable stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch. Delicious healthy, tasty and easy to put together. Enjoy the benefits of Vegetables with less Meat.

Chicken Vegetable Stir-Fry step by step

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..

This stir-fry does not require blending your peppers, all you need to do is to julienne or slice the Peppers and Vegetables. Basically, this is a recipe on how to. Stir-fry until the vegetables are tender-crisp. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.