Chicken Stir-Fry with Purple Rice
This chicken stir-fry is a delicious idea for dinner and paired with my purple rice makes it an amazing idea any time of the week.
Ingredients
2 chicken breasts cut into pieces
1/3 cup soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame seed oil
1 tbsp cornstarch, plus additional
1 tbsp minced ginger
1 tbsp minced garlic
1 bunch green onions, chopped
1 small onion, sliced
1 bell pepper, sliced
1 handful green beans
Cooking Oil
Purple Rice:
1 1/2 cups medium grain white rice
1 tsp black rice
3 1/2 cups water or stock
Instructions
1
To make the Chicken Stir Fry: Heat a large sauté pan or wok on the stove and enough vegetable oil to coat the bottom of the pan.
2
Toss the chicken pieces in some cornstarch and fry it in the hot pan until fully cooked through.
3
While the chicken pieces are cooking, whisk the soy sauce, hoisin sauce, rice vinegar, honey, sesame seed oil and cornstarch in a small bowl until fully combined.
4
To the hot pan, add the minced ginger, garlic, chopped green onions, sliced onion, bell pepper and green beans. Sauté until fragrant, about 1 minutes.
5
Pour in the sauce and stir to coat everything allowing the sauce to boil and thicken into a nice glaze.
6
To make the Purple Rice: Rinse the white rice until the water is clear and all of the starch has been rinsed away.
7
Add the prepared rice to a sauce pan, add the black rice and water (can use any kind of stock if desired). Cook the rice on medium low heat for about 25 minutes or until the rice is cooked and the liquid has been absorbed.
8
Serve the prepared rice with the chicken stir-fry and enjoy!
Tags:
chefbryan
