Chicken Stir Fry with Rice

Updated at: Wed, 10 Apr 2024 03:52:06 GMT

Step 1

Add one cup of rice and 2 cups of water in a pot and let it soak for 10 minutes, after that then put heat on high until it boils, then turn the heat the lowest heat (simmer) until it’s cooked around 5-7 minutes, mix with fork and see if it’s fluffy, then keep covered and turn stove off for 20 minutes

Step 2

Put raw chicken on plate and cut into thin slices in a bowl, then cover with corn starch, mix in the bowl and cover chicken strips, then put in fridge once the rice is done cooking

Step 3

Cut stock off for one broccoli and cut each floret off the broccoli and put in veggie strainer to wash

Step 4

Cut sweet onion in half, cut ends off, take skin off, then cut half inch thick pieces and pull apart

Step 5

Take bag of carrots and chop thinly and put in veggie strainer

Step 6

Take 340g of green beans and put in veggie strainer (take stems off if needed)

Step 7

Cover bottom of wok with canola oil and heat over medium high heat.

Step 8

Add chicken (in batches if necessary) and season with kosher salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet. And put in other bowl

Step 9

Cover bottom of wok with canola oil and heat over medium high heat

Step 10

Add veggies in and cook, each time top of wok cover is fully steamed, open it and stir for a few seconds and repeat just until crisp tender. Stick a fork in the veggies to test the softness

Step 11

Once veggies are almost soft, add in the cooked chicken and 1-2 tablespoons of black bean sauce and mix around and repeat steam wok cover process until vegetables are fully cooked

Step 12

Once fully cooked, turn heat off and let it rest for 3-5 minutes before serving

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