About this recipe:A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, corn, mangetout or any of your favourite vegetables. Serve it with white or brown rice, or noodles.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:35min › Extra time:15min › Ready in:1hr20min
Bring rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar and cornflour in a small bowl; stir until smooth. Mix ginger, garlic and chilli flakes into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Cook and stir green pepper, water chestnuts, broccoli, carrots and onion until just tender, about 5 minutes. Remove vegetables from pan and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in pan over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to pan. Bring to the boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.