Ingredients:
2 TBSP Corn Starch
4 TBSP Soy Sauce
1 Green Pepper
1 Red Pepper
1/4 Cup of Onion
1 Package Baby Carrots (chopped into sticks)
2 Boneless Chicken Breasts
3 Cups Rice
1 Egg
Add the soy sauce and the corn starch into a mixing bowl and stir until dissolved. Chop up the chicken into small chunks and add to the bowl. Make sure to get the chicken nice and coated with the sauce. Then set the bowl into the fridge and let it marinate for about 20 minutes. While that’s going we can chop up our green and red peppers into thin strips. Do the same to the carrots. The onions can just be chopped into squares. Get your rice going as well. I do mine in a rice cooker, but instant rice in a saucepan works just as well.
Once the chicken has marinated pour the excess sauce out and drop the chicken into a greased (either use Pam or oil) frying pan or wok. Cook the chicken until it’s able to be easily broken apart with a spatula. Now’s the time to add in all our delicious ingredients! Toss in the peppers, onions, and carrots. Stir fry til the vegetables are cooked but still crisp. You want to retain that nice crunch and not let it get too soggy.
Now’s the time for the egg. Make a well in the stir fry and scramble the egg, then mix together. By this time your rice should be done so go ahead and add that into the pan/wok. Mix it all together and add a little extra soy sauce to taste.
Viola! A quick and simple way to make chicken stir fry. It’s one of my favorites and I especially love the colors in addition to the delicious taste.
Enjoy!
