Quick Chicken and Vegetable Stir‑Fry with Rice
Chinese · Rice · 30 min · 4 servings
Ingredients
- 2 cups jasmine rice
- 4 cups water
- 2 tbsp vegetable oil
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp sesame oil
- 1 green onion, sliced for garnish
- 1 tsp toasted sesame seeds
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- While the rice cooks, heat 1 tbsp of vegetable oil in a large wok or skillet over medium‑high heat. Add the sliced chicken and stir‑fry 4–5 minutes until cooked through and lightly browned. Transfer chicken to a plate.
- Add the remaining 1 tbsp oil to the wok. Toss in the garlic and ginger, stir‑fry for 15 seconds until fragrant. Add the bell pepper, broccoli, and carrot; stir‑fry 3–4 minutes until vegetables are crisp‑tender.
- In a small bowl whisk together soy sauce, oyster sauce, rice vinegar, honey, and sesame oil. Return the chicken to the wok, pour the sauce over, and stir‑fry another 2 minutes to coat and heat through.
- Fluff the cooked rice with a fork and divide among four serving bowls. Top each bowl with the chicken‑vegetable stir‑fry, garnish with sliced green onion and toasted sesame seeds.
More recipes on Recipely