 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | soy sauce | 1/3 | cup, packed | brown sugar | 1 1/2 | tablespoons | Cornstarch | 1 1/2 | tablespoons | ground ginger | 4 1/4 | clove | garlic minced | 1/3 | teaspoon | Red pepper, crushed flakes |
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Steps
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Sequence
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Step
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| | 1 | Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 10 minutes. | | 2 | Heat 1 tablespoon oil in a small pan over medium-high heat. Cook your “Stir Fry Vegetables” over medium high heat. Remove vegetables from skillet and keep warm. | | 3 | Remove chicken from marinade, reserving liquid. Heat 1 tablespoon oil in large pot over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; 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, 5 to 7 minutes. Serve over rice. |
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