20 Minute Meal
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: ⭐️⭐️⭐️
Ingredients:
2 lbs of Boneless Skinless Chicken Breast or Thighs
2 Cups of Vegetables (asian stir fry is my favorite)
2 Cups of Jasmine Rice
3 tbsp of Ginger (wet ginger jar or bottle)
1 tbsp of Garlic
2 tbsp of Oyster Sauce
2 tbsp of Corn Starch
2 tbsp of Sesame Oil
3 tbsp of Vegetable Oil
1/4 Cup of Sugar
1/4 Cup of Brown Sugar
1/2 Cup of Soy Sauce
1/2 Cup of Water
Step 1: Mix the soy sauce, water, sugar, brown sugar, ginger, garlic, sesame oil, and oyster sauce. Make your rice now.
Step 2: Slice chicken in strips or dice in cubes. Pour half of the sauce from Step 1 on top of the chicken. Mix and set to the side.
Step 3: Heat a large saucepan or wok with the vegetable oil on medium/high heat. Add chicken wait 2 minutes and begin to stir. Add your veggies next and stir well for 5 minutes, add remaining sauce.
Step 4: Mix cornstarch with 2 tbsp of water, mix well so there’s no clumps. Pour into the chicken and veggies. You should have a thick sauce if not repeat with the same amount of cornstarch and water.
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