Chicken and Vegetable Stir-Fry with Ginger, Soy and Rice

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 5 ml olive oil
• 150 g basmati rice
• 300 ml vegetable broth (hot)
• salt
• 375 g chicken thighs (boneless, cut into strips)
• 45 ml soy sauce
• 5 ml sesame oil
• 5 g potato starch
• 15 ml honey (or rice syrup)
• 15 ml rice vinegar (or white wine vinegar)
• 15 ml neutral oil (sunflower or rapeseed)
• 2 garlic cloves (thinly sliced)
• 3 g ginger (fresh, grated)
• 1 red bell pepper (sliced)
• 400 g broccoli (fresh head, cut into small florets)
• 2 spring onions (sliced)

Steps

1. Heat olive oil (5 ml) in a pot over medium. Add basmati rice (150 g), stir to coat, toast ⏲ 1–2 minutes until grains look slightly translucent at the edges. Add vegetable broth (300 ml) and a pinch of salt, bring to a boil, cover, reduce to lowest heat, cook ⏲ 12 minutes. Remove from heat and let sit covered ⏲ rest (5 minutes).
2. Toss chicken thighs (375 g) with soy sauce (15 ml), sesame oil (5 ml), and potato starch (5 g). Set aside ⏲ marinate (10 minutes).
3. Mix soy sauce (30 ml), honey (15 ml), and rice vinegar (15 ml) in a small bowl. Set aside.
4. Heat neutral oil (15 ml) in a wok over high heat. Add chicken in a single layer, sear undisturbed ⏲ 2–3 minutes, then stir and cook ⏲ 1–2 minutes more. Remove to a plate.
5. In the same pan, add garlic cloves (2) and ginger (3 g), stir ⏲ 30 seconds. Add red bell pepper (1) and broccoli (400 g). Stir-fry over high heat ⏲ 3–4 minutes until broccoli is just tender with a little char. Add spring onions (2).
6. Return chicken to the pan, pour sauce over, toss everything together ⏲ 1 minutes. Add a splash of water if it looks dry.
7. Serve over rice. For Cozy: plain rice, chicken strips, and broccoli with sauce offered on the side as a dip — it is mild-sweet, she may like it.