UNITS
SCALE
INGREDIENTS
RICE
- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
SAUCE
- 1 cup Stock, chicken or vegetable
- 3 tbsp Soy sauce
- 2 tbsp Brown sugar, tightly packed
- 1 tbsp Cornstarch
- 1 tbsp Sesame oil
- 1 tsp Ginger , peeled and grated
- 2 cloves Garlic, minced
- To taste Black pepper, freshly ground
CHICKEN
- 1 lb Chicken breast, cut into 1.9 cm/ ¾ inch pieces
- To taste Black pepper, freshly ground
- 1 tbsp Olive oil , extra virgin
VEGETABLES
- 1 tbsp Olive oil , extra virgin
- 1 lb Broccoli , cut into florets
- 1 small Yellow onion , sliced
- ½ lb Mushrooms, preferably button, sliced
METHOD
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes. Remove from heat and let steam, covered, for 10 minutes.
- In a bowl, combine stock, soy sauce, brown sugar, cornstarch, sesame oil, ginger, garlic, and black pepper. Whisk to dissolve sugar and cornstarch. Set aside.
- Season chicken with black pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken in a single layer and sear until golden, about 2 to 3 minutes per side. Transfer to a bowl and cover to keep warm.
- In the same skillet, add olive oil, broccoli, onion and mushrooms. Stir fry until mushrooms are softened and broccoli is crisp-tender, about 3 minutes. Reduce heat to medium-low.
- Give your sauce a quick stir and pour over vegetables. Simmer until sauce thickens, about 3 to 4 minutes. Return chicken to skillet and stir until heated through, about 2 minutes.
- Using a fork, fluff the rice. Serve stir fry over rice.
NOTES
- If you want to thin the sauce, add water a tablespoon at a time
- You can substitute honey for brown sugar
- You can substitute chicken breast for chicken thigh
- Sesame seeds are an optional garnish
