Satisfies the chinese take out want!
Materials:
- 1 1/3 cups soy sauce
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 2 pinches red pepper flakes
- 4 tablespoons of water
- 4 tablespoons of cornstarch
- 4 teaspoons of vegetable oil
- 3 skinless, boneless chicken breast halves, cut into chunks (Slice thin at an angle rather than cube to get that stir fry chicken shape)
- 1 onion, sliced
- 1 can water chestnuts, drained
- 2 broccoli heads, made into bite size pieces
- 2 cups uncooked jasmine rice
Procedures:
- Mix together the water and cornstarch into a small bowl, stir with a whisk until cornstarch dissolves completely.
- Mix together the rest of the spices and sauce into a bowl (you may decide that it is too much, I prefer to have extra sauce for the broccoli and rice to soak up).
- Steam the broccoli until cooked
- Fry the chicken in oil (preferrably in a wok, with a decent amount of oil), until cooked.
- Once broccoli and chicken are cooked, combine into the pan with the water chestnuts and onion and cook in oil.
- Stir in the cornstarch slurry into the sauce and immediately pour into the wok. Saute until the sauce thickens and coats the chicken and veggies.
- Serve over rice