Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken vegetable stir-fry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Stir-Fry Chicken and Vegetables Stir-Fry Chicken and Vegetables. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color.

Chicken Vegetable Stir-Fry is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken Vegetable Stir-Fry is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have chicken vegetable stir-fry using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Vegetable Stir-Fry:
  1. Make ready 1.5 cups white rice
  2. Make ready 3 cups water
  3. Get 3 ounces soy sauce
  4. Take 1/4 cup brown sugar
  5. Make ready 2 ounces hoisin sauce
  6. Take 1 tablespoon cornstarch
  7. Take 1/2 teaspoon powdered ginger
  8. Take 4 cloves minced garlic
  9. Make ready 1/4 teaspoon red pepper flakes
  10. Get 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
  11. Take 1 tablespoon sesame oil
  12. Make ready 1 red bell pepper, cut into julienne
  13. Prepare 1 cup baby corn
  14. Make ready 8 ounces broccoli, small florets
  15. Take 1 cup julienne carrots
  16. Make ready 5 shittake mushrooms, stems removed and thinly sliced
  17. Get 1/2 each red onion, cut into large chunks
  18. Make ready 1 tablespoon sesame oil

Slice chicken into thin slices then fry in a large non-stick pan over a medium heat until golden brown. Cook the chicken and vegetable stir fry The chicken. I will start the stir-frying with the chicken and oil. Heat all the oil as required in this recipe into the wok over low to medium heat.

Instructions to make Chicken Vegetable Stir-Fry:
    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.
    1. 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.
    1. 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
    1. 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.
    1. 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.

Add the sliced chicken pieces into it and start to stir fry. There are two tips I would like to share. First, do not start with high heat. Place the frozen vegetables in a large, microwave-safe bowl. For this Chicken and Vegetable Stir-Fry Recipe, I recommend: Here are a few pantry essentials that I suggest using to make this recipe.

So that’s going to wrap it up for this special food chicken vegetable stir-fry recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!