date: 2020-09-28T20:19:43.285Z 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: Virginia Colon ratingvalue: 4.3 reviewcount: 43446 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: 225 calories recipecuisine: American preptime: "PT29M" cooktime: "PT59M" recipeyield: "4" recipecategory: Lunch ---  Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken vegetable stir-fry. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious. Chicken Vegetable Stir-Fry is one of the most popular of recent trending meals in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. Chicken Vegetable Stir-Fry is something which I've loved my whole life. They're fine and they look fantastic. 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 particular recipe, we have to prepare a few ingredients. You can cook chicken vegetable stir-fry using 18 ingredients and 6 steps. Here is how you can achieve that. ##### The ingredients needed to make Chicken Vegetable Stir-Fry: 1. Make ready 1.5 cups white rice 1. Make ready 3 cups water 1. Take 3 ounces soy sauce 1. Prepare 1/4 cup brown sugar 1. Prepare 2 ounces hoisin sauce 1. Take 1 tablespoon cornstarch 1. Prepare 1/2 teaspoon powdered ginger 1. Make ready 4 cloves minced garlic 1. Take 1/4 teaspoon red pepper flakes 1. Prepare 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound) 1. Take 1 tablespoon sesame oil 1. Prepare 1 red bell pepper, cut into julienne 1. Take 1 cup baby corn 1. Prepare 8 ounces broccoli, small florets 1. Prepare 1 cup julienne carrots 1. Make ready 5 shittake mushrooms, stems removed and thinly sliced 1. Prepare 1/2 each red onion, cut into large chunks 1. Prepare 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. ##### Steps 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 this up for this exceptional food chicken vegetable stir-fry recipe. Thanks so much for your time. I am confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!