Chicken and Broccoli Stir Fry
"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."
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
4 small plate servings
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
- Place 4 cups of water into an appropriate sized pot.
- Put your rice into the water and let it boil.
- Once boiling lower the heat and cover the pot for 20 minute.
- Next, for the sauce combine the 1/2 c of water soy sauce hoisin sauce, cornstarch, ginger, and sesame oil; stir and set aside.
- Cut the florets from from the broccoli stems and separated the florets into small pieces.
- Cut broccoli stems crosswise into 1/4 inch slices and cut the pepper into short thin strips.
- In a large skillet heat 1 tbsp of the sesame oil over medium-high heat.
- Cook and stir broccoli stems for 1 minute.
- Add the florets and pepper slices; cook and stir for 3 - 4 minutes or until crisp or tender.
- Remove from skillet and set aside.
- 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.
- Push chicken to the sides of skillet then stir sauce and add to the skillet.
- Cook and stir until thickened and bubbly. Return cooked veggies to the skillet.
- Stir the mixture to coat everything with the sauce and cook one more minute or until heated through.
- Take the skillet off the heat and serve with the rice.
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