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Chicken Stir-Fry

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24 November 2016
جال وزير البيئة محمد المشنوق، اليوم، في أقسام شركة “هوا تشيكن” وسلم صاحب الشركة جان الهوا شهادة الالتزام البيئي more
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19 March 2014
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Chicken Stir-Fry

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Recipe Info
Number of Servings 6  
Calories per Serving 700  
Prep Time 30 Minutes  
Cook Time 35 Minutes  
Ready In 1 Hour 15 Minutes 

Ingredients

  • 370 g white rice
  • 950 ml water
  • 160 ml soy sauce
  • 55 g brown sugar
  • 8 g cornstarch
  • 6 g minced fresh ginger
  • 8 g minced garlic
  • 0.4 g red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 15 ml sesame oil
  • 1 green bell pepper, cut into matchsticks
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 head broccoli, broken into florets
  • 120 g sliced carrots
  • 1 onion, cut into large chunks
  • 15 ml sesame oil

Nutrition Facts

Total Fat 12.1g  
Cholesterol 161mg  
Sodium 1790mg  
Total Carbs 76.7g  
Dietary Fiber 4.9g  
Protein 67.7g  
*Percent Daily Values are based on a 2,000 calorie diet.  

Directions

  • 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. 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.
  • 3. 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.
  • 4. 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.

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