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Chinese Chicken Stir Fry With Rice

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Anonymous (not verified)
Ingredients
  Peanut oil 2 Teaspoon
  Sesame oil 1 Teaspoon
  Skinless boneless chicken breast 10 Ounce
  Garlic 1 Clove (5 gm)
  Grated pared ginger root 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Thinly sliced onion 1 Cup (16 tbs)
  Julienne cut red bell pepper 1⁄2 Cup (8 tbs)
  Julienne-cut green bell pepper 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Canned chicken broth 3⁄4 Cup (12 tbs)
  Soy sauce 1 Tablespoon
  Cornstarch 2 Teaspoon
  Cooked long grain white rice 1 Cup (16 tbs)
Directions

Heat 12-inch nonstick skillet or a wok; add oils and heat.
Add chicken, garlic, and ginger; sprinkle with salt, pepper, and paprika and cook, stirring quickly and frequently, until chicken is no longer pink, 1 to 2 minutes.
Add vegetables and half the broth and stir to combine; cover and let cook until vegetables are tender-crisp, 1 to 2 minutes.
In measuring cup or small bowl combine remaining broth, soy sauce, and cornstarch, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until mixture is thickened.
Arrange rice in a circle around edge of serving platter and spoon chicken mixture onto center of platter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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