Chicken and Broccoli Stir Fry |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I made this recipe in my Cooking class at school, and my kitchen group and I modified it some from the original Better Homes and Gardens version. Trust me, we made this recipe, it is simply delicious. Ingredients:
4 cups water |
2 cups rice |
1/2 cup water |
2 tablespoons soy sauce |
2 tablespoons hoisin sauce |
2 teaspoons cornstarch |
1 teaspoon finely chopped fresh ginger |
1 teaspoon toasted sesame oil |
1 lb broccoli |
1 red bell peppers or 1 green bell pepper |
2 tablespoons sesame oil |
12 ounces boneless skinless chicken, cut into bite sized pieces |
Directions:
1. Place 4 cups of water into an appropriate sized pot.
2. Put your rice into the water and let it boil.
3. Once boiling lower the heat and cover the pot for 20 minute.
4. Next, for the sauce combine the 1/2 c of water soy sauce hoisin sauce, cornstarch, ginger, and sesame oil; stir and set aside.
5. Cut the florets from from the broccoli stems and separated the florets into small pieces.
6. Cut broccoli stems crosswise into 1/4 inch slices and cut the pepper into short thin strips.
7. In a large skillet heat 1 tbsp of the sesame oil over medium-high heat.
8. Cook and stir broccoli stems for 1 minute.
9. Add the florets and pepper slices; cook and stir for 3 - 4 minutes or until crisp or tender.
10. Remove from skillet and set aside.
11. Add the last tbsp of sesame oil to the skillet; add the chicken and cook and stir for 2-3 minutes or until no longer pink.
12. Push chicken to the sides of skillet then stir sauce and add to the skillet.
13. Cook and stir until thickened and bubbly. Return cooked veggies to the skillet.
14. Stir the mixture to coat everything with the sauce and cook one more minute or until heated through.
15. Take the skillet off the heat and serve with the rice.
|
|