Chicken Stir-Fry

Submitted by: Everyday Recipes
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Difficulty: Medium
Prep Time: Ten Minutes
Total Time: Under an hour

2 -1/4cups water or chicken stock
1 cup long-grain rice
2 tbsp vgetable oil
1 lb boneless, skinless chicken breasts, cut into strips
2 cups broccoli florets
3 carrots, sliced
1 clove garlic
1 tsp minced fresh ginger root
1 green onion chopped
2 tbsp chopped red pepper
2 tbsp hoisin sauce
1/4 tsp tabasco sauce
In large saucepan, bring 2 cups of water to boil over high heat; stir in rice reduce heat to med-low; simmmer, covered, for 15 min. Remove saucepan from heat let stand covered 5 minutes. In a wok heat oil over high heat. Add chicken and stir-fry 2 minutes until no longer pink inside. Remove with slotted spoon; set aside. Add broccoli, carrots, garlic ginger root, green onion and red pepper to wok; stirfry 1 minute. Stir in remaining water and cover. Steam 3-5 minutes, until broccoli is just tender-crisp. Stir in chicken with any juice rice, hoisin and tabasco sauce. Stir-fry 1 minute. Serve.

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