Sweet and Spicy Chicken Stir Fry
A tangy and delectable stir fry that serves perfectly over rice
Equipment
- 1 Skillet or Wok
- 1 Sauce pan with lid
Ingredients
- 2 Medium Chicken Breasts
- 250 gram Broccoli
- 3 Medium Carrots
- 1 Large Bell Pepper
- 75 gram Water Chestnuts
- 100 grams Mushrooms
- 75 grams Onions
- 100 grams Basmati Rice
- 2 tsp Minced Garlic
- 1 tbsp Sesame seeds
- 2 tbsp High Heat Oil
- 1 cup Water
- Salt and Pepper
Instructions
- Pour chicken broth into a bowl and mix in the cornstarch. Once smooth mix in soy sauce, hoisin sauce, honey, sesame oil, minced garlic and cayenne pepper and mix until smooth
- Chop and slice veggies into roughly medium sized pieces. It is important that they are roughly the same size so that they cook at about the same rate and are finished at the same time.
- Chop raw chicken breast into medium sized cubes and sprinkle with salt and pepper. Place a pan over medium high heat and add 1 tbsp high heat oil. Once hot, cook chicken breast pieces until just cooked through. About 3 to 5 minutes each side. Then remove pieces of chicken from the pan and set aside.
- Add additional tbsp of oil to the same pan and then add all veggies except the mushrooms as they take less time to cook. Allow these to fry in the oil for about 5 minutes. During this time you can start your rice by heating a small saucepan and filling it with a cup of water. Once water is boiling add rice, a sprinkle of salt and pepper and cover. Cook for 10 to 15 minutes. Rice should be done when water has been absorbed.
- Once the vegetables have started to soften add stir fry sauce and mushrooms into the pan and mix veggies with sauce and allow to simmer for another 5 minutes or until a fork passes easily through the broccoli. Then add chicken pieces and stir.
- In a bowl place the cooked rice then top with stir fry chicken and veggies. Finally top with sesame seeds and then enjoy!