My son and I had this for dinner tonight and we really liked it. I was super pleased with the way it
cooked up. It is very easy to prepare and quite tasty. And I'll admit, I was trying to finish up laundry so instead of stir frying the veggies properly, I stirred them long enough to coat them with the sesame oil to give them the proper taste and then threw a small amount of water in the pan and put the lid on and let them steam a bit while I took care of the laundry. Maybe it's cheating, but when you're the only one doing every bit of the housework for two humans and four animals, shortcuts become a way of life. 2 cups white rice
4 cups water
2/3 cups soy sauce (I used reduced sodium soy sauce, but either works fine.)
¼ cup brown sugar
1 tablespoon cornstarch (If you don’t have cornstarch, 2 tablespoons flour will work.)
1 tablespoon minced fresh ginger (If you don’t have fresh ginger, ¼ teaspoon ground ginger will work.)
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
2 tablespoon sesame oil, divided
1 green bell pepper, cut into matchsticks
1 can (8oz) sliced water chestnuts, drained
1 head broccoli, cut into florets (If you don’t have fresh, 3 ½ cups frozen florets will work.)
1 cup sliced carrots
1 onion, cut into large chunks
1. Prepare rice according to package directions. I like to put a bit of sesame oil in the water.
2. Combine soy sauce, brown sugar, and cornstarch in a small bowl; stir or whisk until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
3. 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.
4. 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, 5-7 minutes. Serve over rice.
**Try adding bean sprouts, bamboo shoots, snap peas or any other of your favorite veggies. You can also serve over noodles.**
Serves 6
