We visit the Culinary School at the Susquehanna County Career and Technology Center, where student Justine Wadlington prepares a fabulous Chicken Stir Fry.
Chicken Stir Fry
2/3 cup of soy sauce
2 cups white rice
4 cups water
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh garlic
1/4 teaspoon red pepper flakes
3 skinless, boneless chicken breast halves thinly sliced.
1 tablespoon sesame oil
1 green bell pepper, cut into match sticks
1 eight oz. can sliced water chestnuts drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion cut into large chunks
1 tablespoon sesame oil
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.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic and red pepper into sauce. Coat chicken with marinate and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside about 2 minutes per side. return vegetables and reserved marinated to skillet. 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.
