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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love stir fry, so recipes like this often catch my eye. From October 2006 Prevention magazine. Ingredients:
1 cup sushi rice, rinsed and drained |
1 1/4 cups water |
2 tablespoons canola oil |
1 tablespoon fresh grated fresh ginger |
4 garlic cloves, minced |
4 scallions, thinly sliced |
1 lb boneless skinless chicken breast, sliced |
1 1/2 bunches broccolini, sliced diagonally |
1 red bell pepper, cored and thinly sliced |
2 teaspoons cornstarch, dissolved in 2/3 c water |
1/2 teaspoon salt |
2 teaspoons toasted sesame oil |
Directions:
1. Combine rice and water in small saucepan and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Remove from heat and let stand ten minutes without lifting cover.
2. Preheat wok or large heavy-bottomed skillet over high heat 30 seconds. Add canola oil, garlic, ginger, and scallions and stir 1 minute until scallions begin to soften. Add chicken and continue to stir 2 minutes, until surfaces of chicken are mostly white.
3. Add broccolini and pepper. Stir until slightly softened, 1 minute. Add cornstarch mixture and salt, stirring to coat ingredients. Bring to a boil, reduce heat to medium, and allow liquid to reduce to a thick sauce, about 1 minute. Drizzle with sesame oil.
4. Wer hands and shape rice into 4 balls. Serve with stir-fry.
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