Last week you may remember that my church was having an luau…Aloha Sunday. Well one of the many things that were tasked out was for my small groups class to make white rice. Too easy! Bought me a small bag and cooked about 6 – 8 cups (the entire bag) and brought it in on Sunday evening. There were plenty of people there and even more rice than I could even fathom! By the time that I had left, there was still a large chafing dish full of rice and more in the kitchen. My pot was going to be used next but because the dish was already full so I took my untouched pot of rice home. Now I have a large pot of rice that I normally don’t eat (we eat brown rice) and I am not going to waste it. So you know what that means! Asian! Yeah buddy! Luckily, I am blessed with children that love to eat rice and my son loves green veggies (his favorite color…it has come to a point now where he would rather have all his food green. Anybody else go through that with their children?) as well and this is a great way to incorporate veggies into something yummy.
This particular recipe serves 6 but it can be customized for any amount of servings needed. There is an option on the page where you can adjust the servings. What is great about stir fry in general is that you can add any type of meat and veggie combination to make a very healthy meal.
What you need:
- 2 cups white rice
- 4 cups water
- 2/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 1 tablespoon sesame oil (to cook veggies)
- 1 green bell pepper, cut into matchsticks
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 head broccoli, broken into florets
- 1 cup sliced carrots
- 1 onion, cut into large chunks
- 1 tablespoon sesame oil (to cook chicken)
- 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.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Here is a video for those who like to watch and pause while cooking. Like I said before, this recipe is highly customizable and you can adjust to your own dietary needs. I hope this becomes a quick go-to recipe for those times you don’t know what to make.