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Chicken Stir Fry

ingredients

  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp minced fresh ginger
  • 1 tbsp minced garlic
  • 1/4 tsp red pepper flakes
  • 1 tbsp sesame oil
  • boneless chicken breasts
  • choice of veggies (usually broccoli, bell peppers, onion, carrots, water chestnuts)

directions

  1. 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.
  2. 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.
  3. 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 no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.