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Before you jump to Chicken Vegetable Stir-Fry recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.
Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the industry experts, to clean up the surroundings we are all going to have to make some adjustments. Each and every family must start making changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen area more green.
You may possibly prefer cooking food with your oven, but using a microwave instead will cost you way less money. Perhaps the realization that an oven uses 75% more energy will encourage you to use the microwave more. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned way, but you would be wrong. A dishwasher is specifically efficient when it’s full before a cycle is going. Don’t dry the dishes using heat, make use of the cool dry or air dry options to increase the money you save.
The kitchen on its own offers you many small ways by which energy and money can be saved. Efficient living is actually something we can all perform, without difficulty. It’s related to being sensible, usually.
We hope you got insight from reading it, now let’s go back to chicken vegetable stir-fry recipe. To cook chicken vegetable stir-fry you need 18 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Chicken Vegetable Stir-Fry:
- Prepare 1.5 cups white rice
- Prepare 3 cups water
- Use 3 ounces soy sauce
- Use 1/4 cup brown sugar
- Prepare 2 ounces hoisin sauce
- Provide 1 tablespoon cornstarch
- Prepare 1/2 teaspoon powdered ginger
- Take 4 cloves minced garlic
- Use 1/4 teaspoon red pepper flakes
- You need 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
- You need 1 tablespoon sesame oil
- Get 1 red bell pepper, cut into julienne
- Use 1 cup baby corn
- Use 8 ounces broccoli, small florets
- Get 1 cup julienne carrots
- Prepare 5 shittake mushrooms, stems removed and thinly sliced
- Prepare 1/2 each red onion, cut into large chunks
- Take 1 tablespoon sesame oil
Instructions to make Chicken Vegetable Stir-Fry:
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- 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.
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- 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.
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- 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
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- 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.
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- 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.
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