Chicken Stir-Fry Symphony of Flavors

Bynews dail

Jan 29, 2025

Chicken Stir-FryIngredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 tablespoon cornstarch 1 teaspoon soy sauce 1 tablespoon vegetable oil 1 cup broccoli florets 1 cup sliced carrots 1 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup water 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon brown sugar 1 teaspoon minced garlic 1 teaspoon grated fresh ginger 1/2 teaspoon sesame oilInstructions:
1.
In a medium bowl, combine chicken, cornstarch, and 1 teaspoon soy sauce.
Toss to coat.
2.
Heat oil in a large skillet or wok over medium-high heat.
3.
Add chicken and cook, stirring occasionally, until browned and cooked through.
4.
Add broccoli, carrots, bell pepper, and onion to the skillet.
Cook for 3-5 minutes, or until vegetables are tender-crisp.
5.
In a small bowl, whisk together water, soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil.
6.
Add sauce to the skillet and bring to a simmer.
Cook for 1-2 minutes, stirring constantly, until sauce has thickened.
7.
Serve immediately over rice or noodles.
Tips:
For a spicier stir-fry, add 1-2 teaspoons Sriracha or chili flakes to the sauce.
You can use any combination of vegetables you like in this stir-fry.
If you don’t have cornstarch, you can use 1 tablespoon all-purpose flour instead.
Be sure to stir the sauce constantly while simmering to prevent burning.

Chicken Stir-Fry Symphony of Flavors

Bynews dail

By news dail

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