Chicken Vegetable Stir-Fry.
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Alright, don't linger, let's course of action this chicken vegetable stir-fry menu with 18 elements which are definitely easy to receive, and we have to process them at the very least through 6 methods. You should invest a while on this, so the resulting food could be perfect.
Composition of Chicken Vegetable Stir-Fry:
- Need 1.5 cups white rice.
- Provide 3 cups - water.
- Give 3 ounces for soy sauce.
- You need 1/4 cup - brown sugar.
- Provide 2 ounces hoisin sauce.
- Require 1 tablespoon cornstarch.
- Provide 1/2 teaspoon of powdered ginger.
- Prepare 4 cloves minced garlic.
- Need 1/4 teaspoon red pepper flakes.
- Need 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound).
- Prepare 1 tablespoon of sesame oil.
- Give 1 for red bell pepper, cut into julienne.
- Prepare 1 cup for baby corn.
- Provide 8 ounces - broccoli, small florets.
- Provide 1 cup for julienne carrots.
- You need 5 - shittake mushrooms, stems removed and thinly sliced.
- Provide 1/2 of each red onion, cut into large chunks.
- Give 1 tablespoon for sesame oil.
Chicken Vegetable Stir-Fry instructions:
- 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. 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. 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. Remove chicken from marinade, reserving the marinade it will be used to make the sauce..
- 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..
- 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..
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