Soy-Ginger Chicken Stir-Fry

     This Easy Soy-Ginger Chicken Stir-Fry Recipe is a quick and flavorful way to enjoy tender chicken breast in a savory sauce. Perfect for weeknight dinners, this stir-fry blends fresh veggies and bold flavors, making it a go-to dish for meat and poultry lovers seeking a fast, delicious meal.

Soy-Ginger Chicken Stir-Fry

    This version keeps it simple and delicious, perfect for a weeknight dinner!

Ingredients:

4 cups water

• 2 cups white rice
• ⅔ cup soy sauce
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• ¼ teaspoon red pepper flakes
• 3 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons sesame oil (divided)
• 1 head broccoli, broken into florets
• 1 onion, cut into chunks
• 1 cup sliced carrots
• 1 (8 oz) can sliced water chestnuts, drained
• 1 green bell pepper, sliced into matchsticks

Instructions:

1. Cook the rice: In a medium saucepan, bring 4 cups of water to a boil. Stir in the rice, reduce the heat to medium-low, cover, and let it simmer for 20 to 25 minutes, until the rice is tender and the water is fully absorbed.
2. Marinate the chicken: While the rice is cooking, whisk together the soy sauce, brown sugar, and cornstarch in a bowl until smooth. Stir in the minced ginger, garlic, and red pepper flakes. Add the sliced chicken, stir to coat, cover, and pop it in the fridge to marinate for at least 15 minutes.
3. Stir-fry the veggies: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Toss in the broccoli, onion, carrots, water chestnuts, and bell pepper. Stir-fry for about 5 minutes, or until the veggies are tender but still crisp. Set the cooked veggies aside on a plate.
4. Cook the chicken: Using the same skillet or wok, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Add the marinated chicken, saving the marinade for later. Cook the chicken for about 2 minutes per side, until browned.
5. Combine and finish: Once the chicken is browned, stir in the reserved marinade and the cooked veggies. Bring everything to a boil, then cook for another 5 to 7 minutes, or until the chicken is fully cooked and the veggies are tender.
6. Serve: Serve the chicken and veggies over your cooked rice and enjoy!

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