The perfect pairing of chicken and veggies, and a savory sauce in under 20 minutes!
Chicken Stir Fry
Recipe tags: chicken base, easy difficulty, main, chicken, stovetop
| 1 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 cup | broccoli florets |
| 1 cup | long grain rice |
| 1 | inch ginger |
| ½ | grated white onion, thinly sliced |
| 2 | chicken breasts, thinly sliced |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base |
| 1 | can sliced water chestnuts |
| 3 | scallions thinly sliced |
| 1 tbsp | Asian hot sauce |
| 2 tbsp | soy sauce |
Bring 3 cups of water with 1 tablespoon Roasted Garlic Better Than Bouillon to a boil. Drop in the broccoli and cook for 2 minutes. Scoop out of the water a reserve. Toss 1 cup of rice into the broccoli water. Bring to a boil, reduce to a simmer and cook for 14 minutes on a medium low heat. SET A TIMER!!! Turn off heat and reserve.
While the rice is cooking: Coat a large sauté pan with oil and bring to a medium high heat. Add the grated ginger to the pan and sauté for 30 seconds. Add the onion and sauté for 1 minute. Add the chicken and 2 teaspoons of Roasted Chicken Better Than Bouillon. Sauté on high heat, stirring frequently for 2-3 minutes. Add 3/4 cup of water and stir to combine. Toss in the water chestnuts, the reserved broccoli, soy sauce and hot sauce if using. Cook for 2-3 minutes.
Serve over the rice and top with sliced scallions.