Alice Waterson - The Essential Chicken Stir-Fry Cookbook: The Most Delicious Chicken Recipes for The Wok

This traditional dish is easy to make and will satisfy your hungry diners. Serve this with some fruity white wine to enhance the taste of the ingredients.

Preparation Time: 30minutes

Servings:

Ingredients:

• 16 ounces white rice
• 32 ounces water
• 6 ounces soy sauce
• 2 ounces brown sugar
• 1/2 ounce cornstarch
• 1/2 ounce fresh ginger, minced
• 1/2 ounce garlic, minced
• 1/4 teaspoon red pepper flakes
• 24 ounces boneless and skinless chicken breast meat, sliced thin
• 1/2 ounce sesame oil
• 1 green bell pepper, slice into thin matchsticks
• 8 ounce drained can of water chestnuts, sliced
• 1 head broccoli, chopped into florets
• 8 ounces carrots, sliced
• 1 onion, coarsely chopped
• 1/2 ounce sesame oil

Directions:

1. Boil rice and water in a large pot on medium high heat, then reduce heat to medium low, cover the pot and let the rice simmer for 25 minutes or until tender

2. Stir soy, brown sugar and cornstarch together in a bowl until smooth

3. Add ginger, garlic and red pepper to the soy mixture and place chicken in the bowl

4. Stir chicken until fully coated and chill for 15 minutes

5. Heat ounce of sesame oil in large wok on medium high heat

6. Add bell pepper, chestnuts, broccoli, onion and carrots to the oil and cook for 5 minutes or until just soft

7. Remove vegetables from the wok onto a plate and cove with foil

8. Heat ounce of sesame oil in the wok again and place marinated chicken into the oil. Keep the marinade set aside.

9. Cook chicken for 2 minutes or until slightly pink on the inside.

10. Transfer warm vegetables back to the wok and pour in the leftover marinade.

11. Bring mixture to a boil and cook for 7 minutes or until chicken is no longer pink in the center.

12. Serve over cooked rice