Chicken stir-fry with vegetables and rice

Tip: tap a step to mark it as done.

1. Cook the rice

   20 min

   Rinse the rice, add twice its volume of salted water, and cook, covered, over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

2. Prepare the chicken

   15 min

   Cut the chicken breasts into thin strips, toss with 2 tbsp soy sauce and 1 tbsp potato starch, and let stand for 10 minutes.

3. Cut the vegetables

   10 min

   Cut the bell pepper, carrots, and zucchini into thin strips, cut the onion into wedges, and chop the garlic. Mix the remaining soy sauce with the water and 1 tsp potato starch.

4. Stir-fry the chicken

   5 min

   Heat 2 tbsp oil in a wok or large skillet over high heat. Stir-fry the chicken for 4–5 minutes, until browned on all sides, then transfer to a plate.

5. Stir-fry the vegetables

   5 min

   Stir-fry the onion, carrots, and bell pepper in the remaining oil for 3 minutes. Add the zucchini, garlic, and ginger and stir-fry for another 2 minutes. Keep the vegetables crisp.

6. Add the sauce

   2 min

   Return the chicken to the pan, pour in the prepared sauce, and cook, stirring constantly, for 1–2 minutes, until the sauce thickens and coats the chicken and vegetables. Serve with rice.

Tip: Chop and prepare everything ahead of time, as the stir-frying takes only a few minutes. Avoid cooking too much chicken at once; an overcrowded pan will cause it to release its juices and steam instead of brown.

This recipe was translated from the Slovak original: Kuracie soté so zeleninou, sójovou omáčkou a ryžou