Chicken Stir Fry

Recipe View Gather all ingredients. (Prep time: 5 minutes)

Recipe View In a saucepan over high heat, bring water and rice to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed. (Cook time: 20-25 minutes)

Recipe View In a medium glass or ceramic bowl, combine soy sauce, brown sugar, and cornstarch. Stir until smooth.

Recipe View Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes. (Marinating time: 15 minutes minimum)

Recipe View Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender. (Cook time: about 5 minutes)

Recipe View Transfer vegetables into a dish; set aside.

Recipe View Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned on each side. (Cook time: about 4 minutes total)

Recipe View Stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender. (Cook time: 5-7 minutes)

Recipe View Serve hot over rice.