20 Minute Chicken Stir Fry

Prep Time: 5 minutes | Cook Time: 15-20 minutes | Serves 4-6

Ingredients

• 1 cup Ralston Family Farms Basmati Rice
• 1 pound chicken breast
• 2 large carrots
• 1 bunch baby broccoli or broccoli rabe
• .5 pound crimini mushrooms
• 1 cup Maggie Gin's Traditional Stir Fry Sauce OR homemade recipe below
• Optional Garnishes: green onion, sesame seeds

Homemade Sauce:

• 1/2 cup soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1 teaspoon sugar
• 2 teaspoons cornstarch

Instructions

1. Bring 1 1/2 cups water and 1 cup Basmati rice to a boil, then cover, reduce heat and simmer for 15 minutes. When your rice is done, remove from heat and leave covered until ready to serve. 
2. If you're making your own sauce: add soy sauce, sesame oil, ginger, sugar, and cornstarch to a small bowl. Stir to combine.
3. Cut the carrots into 1/2" matchsticks, set aside.
4. Chop the entire bunch of broccoli (leaves, stems and all!) into 1" pieces, set aside.
5. Halve the mushrooms, set aside.
6. Slice chicken into 1" strips or bite sized cubes.
7. Lightly grease a large skillet or wok over medium-high heat. Add chicken and cook 3-4 minutes until the outside is no loner pink.
8. Add carrots, broccoli and mushrooms to the skillet. Stir Fry for 5-8 minutes until the vegetables start getting tender.
9. Add sauce and reduce heat to medium-low.
10. Stir Fry about 5 minutes until the sauce has thickened slightly.
11. Remove from heat and serve immediately! Garnish with sesame seeds and/or green onion and serve over rice, if desired.

Recipe adapted from The Schmidty Wife