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General Popie's Chicken Stir Fry

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles."


  • 2 cups white rice

  • 4 cups water

  • 2/3 Hawt Mess sauce

  • 1/8 cup soy sauce

  • 1 tablespoon cornstarch

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon minced garlic

  • 1/4 teaspoon red pepper flakes

  • 6 large mushrooms sliced

  • Small package of snap peas

  • 3 skinless, boneless chicken breast halves, thinly sliced

  • 1 tablespoon sesame oil

  • 1 green bell pepper, cut into matchsticks

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 1 head broccoli, broken into florets

  • 1 cup sliced carrots

  • 1 onion, cut into large chunks

  • 1 tablespoon sesame oil


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, 20 to 25 minutes.

Step 1: Combine Hawt Mess, soy sauce and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.

Step 2: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, mushrooms, snap peas and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

Step 3: Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet 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.

Step 4: 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.

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