date: 2020-10-09T11:12:32.250Z image: https://img-global.cpcdn.com/recipes/65202afbdd9f68df/751x532cq70/chicken-vegetable-stir-fry-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/65202afbdd9f68df/751x532cq70/chicken-vegetable-stir-fry-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/65202afbdd9f68df/751x532cq70/chicken-vegetable-stir-fry-recipe-main-photo.jpg author: Dennis Thompson ratingvalue: 4.7 reviewcount: 42873 recipeingredient: - "1.5 cups white rice" - "3 cups water" - "3 ounces soy sauce" - "1/4 cup brown sugar" - "2 ounces hoisin sauce" - "1 tablespoon cornstarch" - "1/2 teaspoon powdered ginger" - "4 cloves minced garlic" - "1/4 teaspoon red pepper flakes" - "3 skinless boneless chicken thighsthinly sliced about 1 pound" - "1 tablespoon sesame oil" - "1 red bell pepper cut into julienne" - "1 cup baby corn" - "8 ounces broccoli small florets" - "1 cup julienne carrots" - "5 shittake mushrooms stems removed and thinly sliced" - "1/2 each red onion cut into large chunks" - "1 tablespoon sesame oil" recipeinstructions: - "1. 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." - "2. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes." - "3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm" - "4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce." - "Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet." - "5. 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." categories: - Recipe tags: - chicken - vegetable - stirfry katakunci: chicken vegetable stirfry nutrition: 290 calories recipecuisine: American preptime: "PT16M" cooktime: "PT46M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, chicken vegetable stir-fry. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious. Chicken Vegetable Stir-Fry is one of the most well liked of current trending foods on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Chicken Vegetable Stir-Fry is something which I've loved my whole life. Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Heat oil in a wok or large skillet over medium-high heat. Chicken and vegetable stir-fry is an excellent dish in many ways. To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken vegetable stir-fry using 18 ingredients and 6 steps. Here is how you can achieve it. ##### The ingredients needed to make Chicken Vegetable Stir-Fry: 1. Make ready 1.5 cups white rice 1. Prepare 3 cups water 1. Take 3 ounces soy sauce 1. Take 1/4 cup brown sugar 1. Make ready 2 ounces hoisin sauce 1. Take 1 tablespoon cornstarch 1. Get 1/2 teaspoon powdered ginger 1. Prepare 4 cloves minced garlic 1. Prepare 1/4 teaspoon red pepper flakes 1. Make ready 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound) 1. Prepare 1 tablespoon sesame oil 1. Prepare 1 red bell pepper, cut into julienne 1. Make ready 1 cup baby corn 1. Get 8 ounces broccoli, small florets 1. Get 1 cup julienne carrots 1. Make ready 5 shittake mushrooms, stems removed and thinly sliced 1. Take 1/2 each red onion, cut into large chunks 1. Make ready 1 tablespoon sesame oil Cut the chicken thighs (or breast) into bite-sized pieces and cook. Prepare easy sweet and savory stir fry sauce. Combine the chicken with the vegetables and sauce. You'll begin by toasting the cashews, then stir-fry the chicken. ##### Instructions to make Chicken Vegetable Stir-Fry: 1. 1. 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. 1. 2. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes. 1. 3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm 1. 4. Remove chicken from marinade, reserving the marinade it will be used to make the sauce. 1. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet. 1. 5. 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. Combine the chicken with the vegetables and sauce. You'll begin by toasting the cashews, then stir-fry the chicken. The vegetable blend of your favorite mushrooms, carrots, and water chestnuts are stir-fried as well. Add the sauce to the pan. Stir in green onions and serve warm with cooked rice. So that's going to wrap it up for this exceptional food chicken vegetable stir-fry recipe. Thanks so much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!