- 1 lb Chicken breast, cut up in bite-size pieces*
- 1 bunch Broccoli, florets cut off and stems sliced**
- 2 large Carrots, cut into 1/4-inch slices**
- 2 Tbsp Vegetable oil
- 2-3 Garlic cloves, peeled and sliced
- 2 tsp Fresh ginger, grated or sliced
- Pinch Red pepper flakes
- 1/2 cup + 2 Tbsp Water
- 3 Tbsp Soy sauce
- 2 tsp Cornstarch
- 1 tsp Sugar
- 1 tsp Sesame oil
1. In a small bowl, mix together 1/2 cup water, soy sauce, cornstarch, sugar, and sesame oil. Set aside.
2. In a wok or large skillet, heat 1 Tbsp oil on high heat.
3. Add chicken pieces and stir-fry for 2 to 3 minutes. When chicken is no longer pink, scoop it out into a bowl and set aside.
4. Add the remaining tablespoon of oil into the wok or skillet. Heat on high heat.
5. Add garlic, ginger, and red pepper flakes, and stir-fry for 10 seconds.
6. Add broccoli and carrots. Stir-fry for 1 to 2 minutes. Add 2 tablespoons
water and stir-fry for 2 to 3 minutes longer.
7. Add cooked chicken to vegetables and stir. Pour in soy sauce mixture
and stir constantly. The sauce will boil and thicken.
8. Serve immediately over cooked rice or noodles.
Makes 4-6 servings.
Original Recipe found on Nutrition.gov