Preparation time: 20
Cooking time: 35
Difficulty: Medium - experience needed
1 Cup of Jasmine Rice (Rinse till water runs clear)
2 Cups of Liquid (1 C Water, 1C Chicken stock)
1 Tablespoon Lemon Peel
4 Cardamon Pods cracked
1 Stick Cinnamon
1 pound boneless, skinless chicken, cut into bite-size pieces
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
2 tablespoons hot sesame oil
1 cup baby carrots, cut into thirds on the diagonal
1½ cups broccoli florets and pieces
1 cup onion slices
1 Tablespoon red pepper flakes (optional)
Sauce (This just does enough for 2. Double or triple per 2 persons)
â– ½ cup orange juice
â– ¼ cup reduced-sodium soy sauce
â– 1 tablespoon cornstarch
â– 3 teaspoons chili garlic sauce (sweet or spicy) or to taste
â– 1 tablespoon palm sugar (or brown sugar)
â– 1 tablespoon oyster sauce
â– 1 to 3 teaspoons fresh grated ginger
â– 1 clove garlic, minced or pressed
Place the chicken pieces in a bowl. Whisk together the soy sauce and cornstarch. Pour over the chicken; stir to combine and coat the chicken pieces. Refrigerate while you prepare all the vegetables.
Meanwhile, prepare all the vegetables, whisk together all the sauce ingredients, and cook the rice.
When ready to stir-fry, warm a wok over medium-high heat. Add the hot sesame oil, and swirl to coat the pan.
Add the chicken pieces; cook about 2 minutes without touching them. Continue to stir-fry until the chicken is lightly browned on all sides, about 4 minutes more. Remove the chicken to a plate.
Add the carrots and stir-fry 1 minute. Add the broccoli, and onion slices.
Stir-fry about 2 minutes. Return the chicken to the wok, pour the sauce over, and mix. Cook 2 minutes more until the sauce is slightly thickened and coats all ingredients.
To serve, place some rice on a plate and top with the stir-fry mixture. Garnish with green onion slices and enjoy!!