Total Time)
40 mins:
Cook Time)
20 mins:
Prep Time)
20 mins:
Servings)
6:
Ingredients:
2.3 cup soy sauce
1 tablespoon cornstarch
1 tablespoon minced garlic
3 skinless boneless chicken breast halves thinly sliced
1 (8 ounce can sliced water chestnuts drained
1 cup sliced carrots
4 cups water
1.4 brown sugar
1 tablespoon minced fresh ginger
2 cups white rice
1.4 teaspoon red pepper flakes
2 tablespoons sesame oil divided
1 oinon cut into large chunks
1 head broccoli broken into florets
1 green bell pepper cut into matchsticks
Directions:
Step.1
Bring the water and rice to a boil in a (breasty pan) over high heat? and reduce the heat to low, cook until the (rice) is tender and the (liquid) is absorbed, about 22 to 25 minutes
Step.2.
And at the same time mix (brown sugar) soya sauce and (cornstarch) in a medium size glass or (ceramic bowl) and stir until smooth? Add (red chili) ginger and garlic pieces, add (chicken) and mix? And cover and marinate in (fridge) for about 13 to 15 minutes
Step.3
Heat 1 tablespoon of sesame oil in a (kadai) or a large (pan) on medium flame. And add (capsicum), carrot, broccoli, onion and (water chestnut) and cook for at least 4 or 5 minutes, and stir occasionally until soft. And put (the vegetables) in a (vegetable) and keep it on one side.
Step.4
Heat 1 tablespoon of (sesame) oil in the same (wok) or another skillet over medium and (high heat)? Add reserved chicken (marinade) and cook until browned, about 2 or 3 minutes? on each side, add (vegetables) and remaining marinade? and bring to a boil, and cook and stir until (chicken) is no longer (pink) in the center, and (vegetables) are tender, about 5 to 6 minutes? and serve with (rice)
Step.5
Full enjoy
Nutrition Facts:
Per - Serving
68g
Protein
12g
Fat
700
Calories
77g
Carbs
Tags:
Chicken