American idol stirfry
A quick stir-fry with chicken, vegetables, and soy sauce served over rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 800 | Grams |
| Soy Sauce (low sodium) | 100 | Milliliters |
| Broccoli (cut into florets) | 1 | Head |
| Red Bell Pepper (sliced into strips) | 1 | Count |
| Carrot (sliced into thin rounds) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Vegetable Oil (for stir-frying) | 3 | Tbsp |
| Rice (cooked) | 2 | Cups |
| Green Onion (sliced for garnish) | 2 | Bunch |
| Sesame Seeds (toasted for garnish) | 2 | Tbsp |
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat.
- Add the sliced chicken breast and stir-fry until fully cooked, about 5-7 minutes. Remove and set aside.
- In the same wok, add the remaining vegetable oil and stir-fry the garlic and ginger for 30 seconds until fragrant.
- Add the broccoli, red bell pepper, and carrots. Stir-fry for 5 minutes until the vegetables are tender-crisp.
- Return the chicken to the wok and pour in the soy sauce. Stir well to combine all ingredients.
- Serve the stir-fry over cooked rice and garnish with sliced green onions and toasted sesame seeds.
Prep
- Thaw chicken breast if frozen.
Kitchen equipment
Wok