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Chicken Stir Fry With Broccoli & Carrots

Chef.at.Home's picture
Ingredients
  Water/Chicken stock 2 1⁄4 Cup (36 tbs)
  Long grain rice 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon
  Boneless skinless chicken breasts 1 Pound, cut into 1/2 inch strips
  Broccoli florets 2 Cup (32 tbs) (Small)
  Carrots 3 , thinly sliced
  Garlic 1 Clove (5 gm), minced
  Minced ginger 1 Teaspoon
  Green onion 1 , chopped
  Chopped sweet red pepper 2 Tablespoon
  Hoisin sauce 2 Tablespoon
  Tabasco sauce 1⁄4 Teaspoon
  Chopped coriander 1⁄4 Teaspoon
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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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