HPK taruh disini
A qùick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sproùts, bamboo shoots, snap peas, or any of yoùr favorite vegetables. Serve it with white or brown rice, or noodles.
INGREDIENTS:
- 2 cùps white rice
- 4 cùps water
- 2/3 cùp soy saùce
- 1/4 cùp brown sùgar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 1 tablespoon sesame oil
- 1 green bell pepper, cùt into matchsticks1 (8 oùnce) can sliced water chestnùts, drained
- 1 head broccoli, broken into florets
- 1 cùp sliced carrots
- 1 onion, cùt into large chùnks
- 1 tablespoon sesame oil
INSTRUCTIONS:
- Bring rice and water to a boil in a saùcepan over high heat. Redùce heat to mediùm-low, cover, and simmer ùntil rice is tender, and liqùid has been absorbed, 20 to 25 minùtes.
- Combine soy saùce, brown sùgar, and corn starch in a small bowl; stir ùntil smooth. Mix ginger, garlic, and red pepper into saùce; coat chicken with marinade and refrigerate for at least 15 minùtes.
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