Recipe
How to prepare chicken stir-fry
Cooking method
Stir-frying
Cooking time
1 hour
Recipe cuisine
Asian
Serving
6
Ingredients
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil
Butter
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Method
Mix ginger, garlic, and red pepper into sauce; coat your chicken with marinade and refrigerate for at least 30 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, broccoli, carrots, and onion until just tender, about 5 minutes.
Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat butter in a 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.