Chicken Stir Fry

killercoastie's picture

Aug. 14, 2012

Quick easy meal for y'all. Light crispy chicken with a master sauce from scratch. with brown rice and yummy veggies. ENJOY


Carrot 1/2 Cup (8 tbs) , chopped
Broccoli 1/2 Cup (8 tbs) , chopped
Red onion 1/2 Cup (8 tbs) , chopped
Long grain basmati brown rice 1 Cup (16 tbs)
Water 2 Cup (32 tbs)
Chicken breast 4 Ounce , cubed
Corn flour 1 Cup (16 tbs)
Red pepper flakes 1 Teaspoon
Pepper 1 Pinch (to taste)
Ginger 2 Tablespoon , chopped finely (SAUCE)
Garlic 4 Clove (20 gm) , chopped (SAUCE)
Brown sugar 1/2 Cup (8 tbs) (SAUCE)
Orange juice 1/4 Cup (4 tbs) (SAUCE)
Lime wedge 1 Medium , juiced (SAUCE)
Lemon wedge 1 Medium , juiced (SAUCE)
Soy sauce 1/3 Cup (5.33 tbs) (SAUCE)
Salt 1 Teaspoon (to taste)



1. Wash and chop the carrots, broccoli and red onion.

2. Cut the chicken into cubes.

3. Heat a pan on high; put the jasmine rice into it. Add some pepper flakes. Stir it and add water. Reduce the heat, cover and cook till the rice is done.

4. In a bowl, take 2 tablespoon of corn flour and add ¼ cup of water. Mix to a smooth paste.

5. Take a large bowl and add corn flour, peppercorn, pepper flakes, salt. Mix well.

6. Preheat the oven to 250 degrees F.


7. Take a pan, heat oil in it. Add the ginger, garlic, brown sugar. Stir it till the sugar begins to melt.

8. Pour the orange juice into it and stir to mix well and the sugar dissolve.

9. Add the lime and lemon juice and the soy sauce. Heat till the sauce thickens.

10. Pour the corn starch into it and mix well to thicken the sauce faster.

11. In another pan, heat oil.

12. Put the chicken into the corn flour spices mix and then into the hot oil.

13. Cook till golden. Drain on a paper towel.

14. Transfer onto a baking tray lined with parchment paper and put it in the oven to dry.

15. Heat oil in a pan and stir fry all the chopped vegetables. Put the cooked chicken and add the sauce. Mix well to coat all the ingredients.

16. Turn off the heat.


17. In a serving plate, invert a bowl of cooked rice to form a dome, put the chicken and vegetables around it and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 452Calories from Fat 8

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 1729 mg72.04%

Total Carbohydrates 98 g32.7%

Dietary Fiber 4 g16%

Sugars 30 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet