ASIAN CHICKEN STIR FRY RECIPES RECIPES

Steps:

• In a saucepan boil rice and water over high heat. Now on medium-low heat cover and simmer for 20 to 25 minutes until rice is tender, and water has been absorbed by the rice.
• In a small bowl combine brown sugar, cornstarch and soy sauce.
• Mix red pepper, ginger, and garlic into the sauce and marinade your chicken and refrigerate for 20 minutes or up to 1 hour.
• In a large skillet heat 1 tablespoon sesame oil over medium-high heat. Cook and stir water chestnuts, broccoli, bell pepper, carrots, and onion for about 5 minutes or until just tender.
• Now remove chicken pieces from the marinade. Over medium-high heat, add 1 tablespoon sesame oil in skillet. Cook and stir chicken for 2 minutes per side until slightly pink on the inside.
• Now add the warm vegetables and the marinade liquid (from the chicken) to skillet. Cook and stir for 5 to 7 minutes until vegetables are tender and chicken is no longer pink in the middle. Serve over plain warm rice.

Steps:

• Cut up your chicken into bite-sized pieces and add them to a wok or large frying pan. Cook all the way through.
• In a separate pot cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
• In a small saucepan, add all of the ingredients for the sauce except for the corn starch and the water. Bring to a boil.
• Once it is boiling, mix the corn starch and water together. Add to the sauce stirring until it has thickened. Reduce to low and cover.
• In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!