Quick, flavorful dish combining chicken, fresh vegetables, and fluffy rice with a savory sauce.
# Components:
→ Protein
01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 cup broccoli florets
06 - 1 cup snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 thumb-sized piece ginger, peeled and grated
→ Sauce
10 - 4 tbsp soy sauce
11 - 2 tbsp oyster sauce or vegetarian alternative
12 - 1 tbsp sesame oil
13 - 1 tbsp rice vinegar
14 - 1 tsp cornstarch
15 - 2 tsp brown sugar
16 - 2 tbsp water
→ For Serving
17 - 1 1/4 cups uncooked jasmine or basmati rice
18 - 1 tbsp toasted sesame seeds (optional)
19 - Fresh cilantro or scallions, chopped (optional)
# Directions:
01 - Cook rice according to package instructions. Fluff with a fork and keep warm.
02 - Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water in a small bowl. Set aside.
03 - Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken strips and stir-fry for 4 to 5 minutes until cooked through and lightly golden. Remove from pan and set aside.
04 - Add additional oil as needed to the pan. Toss in garlic, ginger, red and yellow bell peppers, carrot, broccoli, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender and vibrant.
05 - Return the cooked chicken to the pan. Pour in the prepared sauce and toss thoroughly to coat. Cook for 2 to 3 minutes until sauce thickens and glazes the ingredients.
06 - Stir in sliced spring onions. Adjust seasoning if necessary. Serve hot atop steamed rice, garnished with toasted sesame seeds and fresh herbs if desired.
