sesame ginger ruby red rice according to package directions.
Whisk soy sauce, broth/stock, brown sugar, sesame oil and corn starch in a
In large skillet or wok, heat canola oil and add ginger and garlic, stirring
constantly for 30 seconds.
Toss in all vegetables and cook, stirring frequently, until crisp tender, about
5 minutes. Add
soy sauce mixture, stir to coat and bring to a simmer for about 2 minutes,
until sauce is thickened and smooth.
Drain excess liquid from prepared ruby red rice. Serve stir fry mixture with prepared ruby red rice.
2 cups chicken breast, thinly sliced into strips. Heat 2 Tbsp. of the canola oil
over medium-high heat in a large frying pan or wok. Add
the chicken strips and cook, stirring frequently, until cooked through, about 5
Transfer to a plate and tent with aluminum foil to keep warm. Add chicken to
vegetable mixture before adding
soy sauce mixture. Stir until thickened and smooth. Serve with prepared ruby rice.
4 servings - 6 with addition of chicken
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