Ingredients
Scale
- 1 lb Chicken breast or thighs, thinly sliced
- 2 cups Long-grain white rice
- 1 bag (12 oz) Frozen mixed vegetables (broccoli, carrots, peas, corn)
- 3 tablespoons Soy sauce
- 1 tablespoon Brown sugar or honey
- 2 cloves Garlic, minced
- 1 teaspoon Ground ginger (or fresh if available)
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch (optional, for thickening)
- Salt and pepper to taste
Instructions
- Begin by rinsing the white rice under cold water until the water runs clear. Combine the rice with 4 cups of water in a pot. Bring it to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes. While the rice cooks, slice your chicken into thin, bite-sized strips. In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, ginger, and cornstarch to create your stir-fry sauce.
- Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and season with a pinch of salt and pepper. Sear the chicken until it is golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set it aside. Add the remaining tablespoon of oil and toss in the frozen vegetables. Stir-fry the veggies for 4 to 5 minutes until they are tender-crisp. Add the chicken back into the pan and pour the sauce over the mixture. Toss everything together for 2 minutes until the sauce bubbles and thickens.
- Fluff the cooked rice with a fork. Divide the rice into four bowls. Top each portion with a generous helping of the chicken and vegetable mixture. Ensure you drizzle any remaining sauce from the pan over the rice for maximum flavor. Serve immediately while steaming hot.
- Cook Time: 30 minutes