date: 2020-09-03T12:40:57.959Z image: https://img-global.cpcdn.com/recipes/65202afbdd9f68df/751x532cq70/chicken-vegetable-stir-fry-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/65202afbdd9f68df/751x532cq70/chicken-vegetable-stir-fry-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/65202afbdd9f68df/751x532cq70/chicken-vegetable-stir-fry-recipe-main-photo.jpg author: Milton Wright ratingvalue: 5 reviewcount: 26085 recipeingredient: - "1.5 cups white rice" - "3 cups water" - "3 ounces soy sauce" - "1/4 cup brown sugar" - "2 ounces hoisin sauce" - "1 tablespoon cornstarch" - "1/2 teaspoon powdered ginger" - "4 cloves minced garlic" - "1/4 teaspoon red pepper flakes" - "3 skinless boneless chicken thighsthinly sliced about 1 pound" - "1 tablespoon sesame oil" - "1 red bell pepper cut into julienne" - "1 cup baby corn" - "8 ounces broccoli small florets" - "1 cup julienne carrots" - "5 shittake mushrooms stems removed and thinly sliced" - "1/2 each red onion cut into large chunks" - "1 tablespoon sesame oil" recipeinstructions: - "1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes." - "2. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes." - "3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm" - "4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce." - "Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet." - "5. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice." categories: - Recipe tags: - chicken - vegetable - stirfry katakunci: chicken vegetable stirfry nutrition: 159 calories recipecuisine: American preptime: "PT37M" cooktime: "PT34M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken vegetable stir-fry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious. Chicken Vegetable Stir-Fry is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Chicken Vegetable Stir-Fry is something which I've loved my entire life. They are fine and they look fantastic. Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Heat oil in a wok or large skillet over medium-high heat. Chicken and vegetable stir-fry is an excellent dish in many ways. To get started with this particular recipe, we have to first prepare a few components. You can cook chicken vegetable stir-fry using 18 ingredients and 6 steps. Here is how you can achieve it. ##### The ingredients needed to make Chicken Vegetable Stir-Fry: 1. Get 1.5 cups white rice 1. Get 3 cups water 1. Make ready 3 ounces soy sauce 1. Prepare 1/4 cup brown sugar 1. Make ready 2 ounces hoisin sauce 1. Make ready 1 tablespoon cornstarch 1. Prepare 1/2 teaspoon powdered ginger 1. Make ready 4 cloves minced garlic 1. Make ready 1/4 teaspoon red pepper flakes 1. Make ready 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound) 1. Get 1 tablespoon sesame oil 1. Get 1 red bell pepper, cut into julienne 1. Prepare 1 cup baby corn 1. Get 8 ounces broccoli, small florets 1. Get 1 cup julienne carrots 1. Make ready 5 shittake mushrooms, stems removed and thinly sliced 1. Take 1/2 each red onion, cut into large chunks 1. Take 1 tablespoon sesame oil Cut the chicken thighs (or breast) into bite-sized pieces and cook. Prepare easy sweet and savory stir fry sauce. Combine the chicken with the vegetables and sauce. You'll begin by toasting the cashews, then stir-fry the chicken. ##### Instructions to make Chicken Vegetable Stir-Fry: 1. 1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes. 1. 2. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes. 1. 3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm 1. 4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce. 1. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet. 1. 5. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice. Combine the chicken with the vegetables and sauce. You'll begin by toasting the cashews, then stir-fry the chicken. The vegetable blend of your favorite mushrooms, carrots, and water chestnuts are stir-fried as well. Add the sauce to the pan. Stir in green onions and serve warm with cooked rice. So that is going to wrap this up with this special food chicken vegetable stir-fry recipe. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!