tablespoon olive oil
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups water, Plus 1/4 cup (60 ml) (480 mL)
1 cup white rice, rinsed(200 g)
½ cup soy sauce (120 mL)
1 tablespoon rice vinegar
¼ cup honey (85 g)
2 tablespoons sriracha
1 tablespoon cornstarch
1 cup broccoli (150 g)
1 cup carrot (120 g)
½ red bell pepper
Method of Preparation
Heat olive oil in a large nonstick pot on medium heat.
Add chicken, season with salt and pepper, and sauté for 8 minutes
Add garlic and ginger, sauté for 2 minutes until fragrant.
Add 2 cups (480 ml) of water and the rice and stir.
Cover the pot and bring water to a boil.
Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Add broccoli, carrots, and peppers. Stir to combine.
Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
A bread knife generally has a sharp edge that has saw-like notches or teeth...
His cakes are dramatic, imaginative and colourful, and feature elements such as real flowers, glitter and gold spatters.
Join Reem and Julián Ángel for amazing baking workshops in Beirut.