Chicken Stir Fry With Broccoli & Carrots Recipe
Ingredients
| 2-1/4 water or cups chicken stock | ||
| Rice grain | 1 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Boneless, skinless, chicken breasts | 1 Pound, cut into strips | |
| 2 cups small broccoli florets | ||
| Carrots | 3 , thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Ginger root | 1 Teaspoon, minced | |
| Green onion | 1 , chopped | |
| Sweet red pepper | 2 Tablespoon, chopped | |
| 2 Tb hoisin sauce | ||
| Coriander | 1/4 Teaspoon, chopped | |
Directions
In large saucepan, bring 2 cups (500 ml) water to boil over high heat; stir in rice. Reduce heat to medium-low; simmer, covered, 15 minutes. Remove saucepan from heat; let stand, covered, 5 minutes.
Meanwhile, in wok or large nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 minutes, until no longer pink inside. Remove with slotted spoon; set aside.
Add broccoli, carrots, garlic, gingerroot, green onion and red pepper to wok; stir-fry 1 minute. Stir in remaining water.
Cover; steam 3 to 5 minutes or until broccoli is just tender-crisp.
Stir in chicken with any accumulated juices, rice, and hoisin and Tabasco sauces; stir-fry 1 minute. Serve at once, garnished with chopped coriander.
Meanwhile, in wok or large nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 minutes, until no longer pink inside. Remove with slotted spoon; set aside.
Add broccoli, carrots, garlic, gingerroot, green onion and red pepper to wok; stir-fry 1 minute. Stir in remaining water.
Cover; steam 3 to 5 minutes or until broccoli is just tender-crisp.
Stir in chicken with any accumulated juices, rice, and hoisin and Tabasco sauces; stir-fry 1 minute. Serve at once, garnished with chopped coriander.
Chef
