June 9, 2014
Adapted from All Recipes
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
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.