Chicken Vegetable Stir-Fry. Return the chicken and vegetables to the saucy pan, stir until heated through. Serve with hot rice or noodles. If you are looking for quick and easy weeknight dinners, and I mean, who isn't?

Chicken and vegetable stir-fry is also the home-cooked dish that I like, best to serve with steamed rice, but is also delightful to be a stand-alone meal or to serve with noodles. I will explain in detail how do I prepare the chicken and vegetable stir-fry. The recipe is very forgiving, which means you can. You can have Chicken Vegetable Stir-Fry using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Vegetable Stir-Fry

Prepare 1.5 cups of white rice.
Prepare 3 cups of water.
It's 3 ounces of soy sauce.
It's 1/4 cup of brown sugar.
It's 2 ounces of hoisin sauce.
Prepare 1 tablespoon of cornstarch.
It's 1/2 teaspoon of powdered ginger.
It's 4 cloves of minced garlic.
Prepare 1/4 teaspoon of red pepper flakes.
You need 3 of skinless, boneless chicken thighs,thinly sliced (about 1 pound).
You need 1 tablespoon of sesame oil.
You need 1 of red bell pepper, cut into julienne.
You need 1 cup of baby corn.
You need 8 ounces of broccoli, small florets.
You need 1 cup of julienne carrots.
You need 5 of shittake mushrooms, stems removed and thinly sliced.
It's 1/2 of each red onion, cut into large chunks.
Prepare 1 tablespoon of sesame oil.

For this chicken stir fry with vegetables, I used mushrooms, carrots, broccoli and red peppers. This recipe is really forgiving and the vegetables make be substituted. Cauliflower, snap peas, zucchini and even green beans may all be substituted or combined to the liking of your choice. This colorful sweet-spicy chicken and vegetable stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch.

Chicken Vegetable Stir-Fry instructions

1. 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..
2. 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..
3. 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.
4. 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..
5. 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..

Chicken Vegetable Stir Fry. this link is to an external site that may or may not meet accessibility guidelines. Delicious healthy, tasty and easy to put together. Enjoy the benefits of Vegetables with less Meat. This stir-fry does not require blending your peppers, all you need to do is to julienne or slice the Peppers and Vegetables. Basically, this is a recipe on how to.