Firecracker Chicken Stir Fry
Firecracker Chicken Stir Fry
Ingredients
4 cups of water
- 2 cups white rice
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp minced fresh garlic
- ½ tbsp minced fresh ginger
- 3 skinless boneless chicken breasts (halved and thinly sliced)
- 2 tbsp sesame oil, divided
- 1 head broccoli broken into florets
- 1 onion, cut into large chunks
- 1 cup sliced carrots
1- 8oz. Can of sliced water chestnuts, drained
- 1 green bell pepper
-
1 to 1 ½ tbsp of Firecracker Sauce (to taste)
Directions
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice has absorbed the water and is tender (around 20-25 minutes)
Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Then stir in ginger, garlic, and Firecracker sauce; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender (about 5 minutes). Transfer vegetables into a dish & set aside.
Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender (5 to 7 minutes). Taste test.
If you’d like to add more sweet heat, you can do so at this point by adding in teaspoons of Jamaica Me Sweet Hot & Crazy sauce until you have the flavor desired. If you do choose to add more, continue to stir in wok for additional minute. Serve over rice.