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Captain’s Chicken and Broccoli Stir-Fry
1 cup rice (makes 3 cups of cooked rice)
2 cups water
4 skinless boneless chicken breasts (large)
2 cups broccoli florets
1 cup carrots
2 tablespoons soy sauce
1 tablespoon orange juice
1 1/2 tablespoons papaya (Scotch Bonnet, Punch Crushed Pepper Sauce)
1/2 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/2 tablespoon cornstarch
1/4 tablespoon black pepper
1/4 tablespoon garlic powder
1/4 teaspoon ginger
1/2 c. Sliced Almonds, toasted (optional)
Let this delicious stir-fry dance on your taste buds.
Step One: Cooking the rice
• 1 cup of rice (makes 3 cups of cooked rice)
• 2 cups of water
Bring water to a boil and add the rice. Stir once. Cover the pot and return water to a boil. This usually takes about 15 minutes to cook. Check on the rice about 4 minutes before the timer goes off. When you take the cover off, the top of the rice may look like it is totally cooked. However, with a spoon, you need to gently move the rice to see if there is still water to be absorbed at the bottom. A little bit of moister is good so that the rice does not dry out while you prepare the rest of your dish.
Step Two: Prepping the Chicken, Carrots and Broccoli
Ingredients
• 4 large skinless, boneless chicken breasts
• 2 cups of broccoli florets
• 1 cup of carrots
While still slightly frozen, cut up the chicken breast into cubes. Don’t make the pieces too large. Steam the broccoli florets and carrots until crisp and slightly tender. Make sure not to overcook the broccoli and carrots.
Step Three: Mixing the Sauce
Ingredients
• 2 tablespoons of soy sauce
• 1 tablespoon of orange juice
• 1 ½ tablespoons of Scotch Bonnet Papaya Punch Crushed Pepper Sauce
• 1/2 tablespoon of red wine vinegar
• 1 tablespoon of brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon of red pepper flakes
• ½ tablespoon of cornstarch
• ¼ tablespoon of black pepper
• ¼ tablespoon of garlic powder
• ¼ teaspoon of ginger
In a small bowl whisk together the soy sauce, orange juice, red wine vinegar, brown sugar, Scotch Papaya Punch Crushed Pepper Sauce, oil, red pepper flakes, garlic powder, ginger and cornstarch.
Step Four: Cooking in a Wok
Set wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken. Stir-fry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces.
Add the chicken back to the wok along with the sauce, and let simmer until the sauce has reduced down a bit and thickened. If the sauce does not get as thick as you would like, mix 1 teaspoon of cornstarch with ¼ cup of cold water and slowly add this mixture to the sauce to achieve your desired thickness
Add the steamed broccoli & carrots, toss and serve over rice. Sprinkle a few sliced almonds on top if you wish.
1 cup rice (makes 3 cups of cooked rice)
2 cups water
4 skinless boneless chicken breasts (large)
2 cups broccoli florets
1 cup carrots
2 tablespoons soy sauce
1 tablespoon orange juice
1 1/2 tablespoons papaya (Scotch Bonnet, Punch Crushed Pepper Sauce)
1/2 tablespoon red wine vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/2 tablespoon cornstarch
1/4 tablespoon black pepper
1/4 tablespoon garlic powder
1/4 teaspoon ginger
1/2 c. Sliced Almonds, toasted (optional)
Let this delicious stir-fry dance on your taste buds.
Step One: Cooking the rice
• 1 cup of rice (makes 3 cups of cooked rice)
• 2 cups of water
Bring water to a boil and add the rice. Stir once. Cover the pot and return water to a boil. This usually takes about 15 minutes to cook. Check on the rice about 4 minutes before the timer goes off. When you take the cover off, the top of the rice may look like it is totally cooked. However, with a spoon, you need to gently move the rice to see if there is still water to be absorbed at the bottom. A little bit of moister is good so that the rice does not dry out while you prepare the rest of your dish.
Step Two: Prepping the Chicken, Carrots and Broccoli
Ingredients
• 4 large skinless, boneless chicken breasts
• 2 cups of broccoli florets
• 1 cup of carrots
While still slightly frozen, cut up the chicken breast into cubes. Don’t make the pieces too large. Steam the broccoli florets and carrots until crisp and slightly tender. Make sure not to overcook the broccoli and carrots.
Step Three: Mixing the Sauce
Ingredients
• 2 tablespoons of soy sauce
• 1 tablespoon of orange juice
• 1 ½ tablespoons of Scotch Bonnet Papaya Punch Crushed Pepper Sauce
• 1/2 tablespoon of red wine vinegar
• 1 tablespoon of brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon of red pepper flakes
• ½ tablespoon of cornstarch
• ¼ tablespoon of black pepper
• ¼ tablespoon of garlic powder
• ¼ teaspoon of ginger
In a small bowl whisk together the soy sauce, orange juice, red wine vinegar, brown sugar, Scotch Papaya Punch Crushed Pepper Sauce, oil, red pepper flakes, garlic powder, ginger and cornstarch.
Step Four: Cooking in a Wok
Set wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken. Stir-fry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces.
Add the chicken back to the wok along with the sauce, and let simmer until the sauce has reduced down a bit and thickened. If the sauce does not get as thick as you would like, mix 1 teaspoon of cornstarch with ¼ cup of cold water and slowly add this mixture to the sauce to achieve your desired thickness
Add the steamed broccoli & carrots, toss and serve over rice. Sprinkle a few sliced almonds on top if you wish.
