Esta es una exhibición prevé de cómo se va ver la receta de 'Spicy Chicken Stir Fry' imprimido.

Receta Spicy Chicken Stir Fry
by Global Cookbook

Spicy Chicken Stir Fry
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 c. water
  • 1 c. brown rice
  • 3 Tbsp. low-sodium soy sauce
  • 1 Tbsp. cornstarch
  • 2 tsp cornstarch
  • 2 tsp sugar
  • 1 Tbsp. dry sherry or possibly dry white wine
  • 1 tsp sesame oil
  • 1/4 tsp red pepper flakes
  • 3/4 lb boneless skinless chicken breasts
  •     cut crosswise into 1/4-inch strips
  • 1/4 c. chicken broth
  • 1 Tbsp. vegetable oil
  • 4 slc fresh ginger (quarter-size)
  •     unpeeled
  • 3 x cloves garlic chopped
  • 1 pt cherry tomatoes halved
  • 16 med scallions cut into 2-inch
  •     pcs
  • 2 med carrots cut into
  • 1/4 x -by-3-inch matchsticks
  • 1/4 lb snow peas trimmed

Direcciones

  1. (Serves 4)
  2. In a medium saucepan, bring the water to a boil over high heat. Add in the rice and return the water to a boil. Reduce the heat to medium-low, cover, and simmer till the rice is tender and the water is absorbed, about 45 min.
  3. In a bowl, combine the soy sauce, 1 tablespon of the cornstarch, the sherry,sugar, sesame oil and red pepper flakes. Add in the chicken and toss to combine.
  4. In a small bowl, combine the chicken broth and the remaining 2 tsp. ofcornstarch.
  5. In a large nonstick skillet, heat the vegetable oil over medium-high heatuntil warm but not smoking. Add in the ginger and garlic and stir-fry till theginger is fragrant, about 30 seconds. Add in the chicken and stir-fry till thechicken begins to brown, 2 to 3 min.
  6. Add in the tomatoes, scallions, carrots, snow peas and the chicken broth cornstarch mix, and bring to a boil. Cook, stirring, till the carrots are crisp-tender, the sauce is slightly thickened and the chicken is cooked through, about 2 min.
  7. Spoon the warm rice into 4 large bowls and top with the chicken stir-fry.