Name: Glazed Chicken Stir-Fry with Sesame Broccoli-Bell Pepper Slaw & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 3 medium carrots; 1.36 kg chicken thighs, boneless skinless; 6 cloves garlic; 1 ½ cups jasmine rice; 1 ½ red bell peppers; black pepper; chili-garlic sauce; cornstarch; honey; ketchup; rice vinegar; salt; soy sauce; toasted sesame oil

Glazed Chicken Stir-Fry with Sesame Broccoli-Bell Pepper Slaw & RiceGlazed Chicken Stir-Fry with Sesame Broccoli-Bell Pepper Slaw & Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

3 medium carrots

1.36 kg chicken thighs, boneless skinless

6 cloves garlic

1 ½ cups jasmine rice

1 ½ red bell peppers

black pepper

chili-garlic sauce

cornstarch

honey

ketchup

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place vinegar, oil, soy sauce, and chili-garlic sauce in a large bowl; whisk to combine the dressing.

Wash, dry, trim, and seed bell peppers. Halve crosswise, then slice into thin strips and add to the bowl with the dressing.

Wash, dry, peel, and coarsely grate carrots; add to the bowl along with the broccoli slaw. Toss to combine and set aside.

Peel and mince garlic; place in a small bowl along with cold water (from the tap) and cornstarch. Whisk to combine.

Add ketchup, soy sauce, honey, and chili-garlic sauce to the bowl with the cornstarch mixture. Whisk to combine the stir-fry sauce and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, pat the chicken dry with paper towels, then cut into bite-sized pieces.

Once the pot is hot, add oil and swirl to coat the bottom. Add chicken, salt, and pepper to the pot; stir-fry until chicken is just cooked through, 6-7 minutes.

When the chicken is done, add the stir-fry sauce, and stir to combine. Reduce heat to low and let simmer, stirring occasionally, until the sauce thickens and coats the chicken, 3-4 minutes more. Remove from heat.

To serve, divide rice, dressed slaw, and chicken between plates or bowls. Enjoy!

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