CHICKEN STIR FRY

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies and flavour with the twist of our very own braai salt.
Ingredients
2 cups of white rice
4 cups of water
? cup of soy sauce
¼ cup of brown sugar
1 tablespoon of corn starch
1 tablespoon of minced fresh ginger
1 tablespoon of minced garlic
¼ teaspoon of Marina braai salt with peri-peri
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon of sesame oil
1 green bell pepper, cut into matchsticks
1 can of sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup of sliced carrots
1 onion, cut into large chunks
1 tablespoon of sesame oil
 
Directions
1.    Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed for 20 to 25 minutes.
 
2.    Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, and garlic, and sprinkle the peri-peri braai salt into the sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
 
3.    Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
 
4.    Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in a pot over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
 
 
Adapted from https://www.allrecipes.com/recipe/223382/chicken-stir-fry/