Chicken Stir-Fry

Growing up, stir fry was one of the few meals my dad would contribute every now and then. It was delicious, but he didn't have an actual "recipe" for it. And while I have previously tried my hand at making a delicious stir fry, it never worked out. The sauce was runny, it wasn't flavorful and the veggies were too crunchy.

Then a month or so ago I decided to try out a highly rated recipe on All Recipes. It turns out those people knew what they were talking about.

This stir fry is easily adaptable with a perfect sauce that is completely addicting. You will definitely want seconds, which isn't a bad thing considering how healthy it is.

Chicken Stir-Fry
Adapted from All Recipes
Serves 4
1 1/2 - 2 cups white rice, cooked
1 large chicken breast, thinly sliced
1 Tbsp. sesame oil, divided
1 head broccoli, cut into florets
1 1/2 cups carrots, sliced

Sauce:
1/3 cup soy sauce
2 Tbsp. brown sugar
1/2 Tbsp. cornstarch
1 tsp. dried ginger
1/2 Tbsp. minced garlic
1 tsp. dried onion
1/8 tsp. red pepper flakes

1. Combine soy sauce, brown sugar and cornstarch in a small bowl; stir until smooth. Mix ginger, garlic, dried onion and red pepper flakes into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
2. Heat 1/2 Tbsp. sesame oil in a large skillet over medium-high heat. Cook and stir broccoli and carrots  until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
3. Remove chicken from marinade, reserving liquid. Heat 1/2 Tbsp. sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side.
4. Return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, about 5 to 7 minutes. Serve over rice.