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Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry

Before you jump to Chicken Vegetable Stir-Fry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today a great deal more popular than it used to be and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Although we’re always being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that many people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make some small changes that can start to make a good impact on our day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most probably choose lots of food items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A superb healthy substitute can be porridge oats which have been found to be great for your heart and can give you good sustainable energy daily. Add fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy eating regimen.

Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken vegetable stir-fry recipe. To make chicken vegetable stir-fry you only need 18 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Chicken Vegetable Stir-Fry:
  1. Provide 1.5 cups white rice
  2. Use 3 cups water
  3. Take 3 ounces soy sauce
  4. Get 1/4 cup brown sugar
  5. Use 2 ounces hoisin sauce
  6. Provide 1 tablespoon cornstarch
  7. Get 1/2 teaspoon powdered ginger
  8. Provide 4 cloves minced garlic
  9. Take 1/4 teaspoon red pepper flakes
  10. Take 3 skinless, boneless chicken thighs,thinly sliced (about 1 pound)
  11. Prepare 1 tablespoon sesame oil
  12. Get 1 red bell pepper, cut into julienne
  13. Prepare 1 cup baby corn
  14. You need 8 ounces broccoli, small florets
  15. Provide 1 cup julienne carrots
  16. Take 5 shittake mushrooms, stems removed and thinly sliced
  17. Provide 1/2 each red onion, cut into large chunks
  18. Use 1 tablespoon sesame oil
Instructions to make Chicken Vegetable Stir-Fry:
    1. Bring rice and water to a 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.
    1. Stir to combine soy sauce, brown sugar, hoisin sauce,corn starch ginger, garlic, and red pepper flakes to make the marinade.Coat chicken with marinade and refrigerate for at least 30 minutes.
    1. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. saute the Red bell pepper, baby corn,broccoli, carrots, shiitake mushrooms and red onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm
    1. Remove chicken from marinade, reserving the marinade it will be used to make the sauce.
  5. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken about 2 minutes per side; add the vegetables and reserved marinade to skillet.
    1. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

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