Asian-Style Chicken Stir-Fry over Rice
Ingredients
- Ingredients
- 300 grams (approximately 10 1/2 ounces) Long grain rice
- 600 grams (approximately 21 ounces) Chicken breasts (ready to cook, skinless)
- 100 grams (approximately 3 1/2 ounces) jarred Baby corn cob
- 2 Red Bell pepper
- 150 grams (approximately 5 1/3 ounces) Broccoli
- salt
- 3 centimeters (approximately 1 1/4-inch) fresh ginger
- 150 grams (approximately 5 1/3 ounces) Snow peas
- 2 Tbsps soybean oil
- 1 garlic clove
- 3 Tbsps dark soy sauce
- 1 Tbsp Oyster sauce
- 100 milliliters (approximately 3 1/2 ounces) Chicken broth
- 1 tsp cornstarch
- ½ Red pepper flakes
Preparation steps
In a pot, bring 600 ml (approximately 21 ounces) of salted water to a boil. Add the rice, reduce to a simmer, cover and cook until the water has been absorbed and the rice is tender, about 20 minutes.
Rinse the chicken, pat dry and cut into strips. Drain the corn and thinly slice. Rinse, quarter, seed and remove the white ribs from the peppers and cut into bite-size pieces. Rinse the broccoli and blanch 4 minutes in a pot of boiling salted water. Rinse under cold water and drain.
Peel and thinly slice the ginger. Rinse the snowpeas and cut into 2 cm (approximately 3/4-inch) pieces.
In a wok heat the oil and cook the chicken over high heat until browned all over. Remove and set aside. Add the vegetables to the pan and stir-fry until crisp-tender. Finally chop the garlic and add to the pan with the soy sauce, oyster sauce and broth. Dissolve the cornstarch in 1 tablespoon cold water, add to the pan and cook, stirring until lightly thickened and season with the pepper flakes.
Spread the rice on a plate, arrange the chicken ragout on top and serve.
