Chicken Stir Fry

2 cups white rice
4 cups water
2/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks

1. Velvet tenderize the chicken.  For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb).  Let marinate for 20 minutes.
2. Rinse chicken well under running water, pat with paper towel to remove excess water.
3. 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.
4. 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.
5. 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.
6. 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 no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

• ← Steve’s Homemade Sloppy Joe’s
• Breaz’s Béchamel Mac and Cheese →