Chicken Stir Fry

40 min · Easy · Serves 1

520 kcal per serving · 32g protein

Wok-seared chicken with bright bell peppers, broccoli, and onion in a glossy soy-ginger-garlic sauce over jasmine rice. Weeknight gold.

Ingredients

• 200 g Boneless chicken breast (sliced thin)
• 75 g Jasmine rice (uncooked)
• Red bell pepper (sliced) × 1
• Yellow bell pepper (sliced) × 1
• 100 g Broccoli florets
• Yellow onion (sliced) × 1
• Garlic cloves (minced) × 3
• 1 tbsp Fresh ginger (grated)
• 1.5 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Cornstarch
• 2 tbsp Neutral oil
• 1 tsp Toasted sesame seeds

Method

1. Cook the rice

   

   Rinse jasmine rice, combine with water in a 1:1.5 ratio, bring to a boil, cover and simmer on low for 12 minutes. Rest off heat 10 minutes.

2. Make the sauce

   

   Whisk soy sauce, oyster sauce, cornstarch, and 2 tbsp water in a small bowl.

3. Heat 1 tbsp oil

   

   Heat 1 tbsp oil in a wok or large pan over high heat until smoking.

4. Add chicken

   

   Add chicken in a single layer, sear 2 minutes without stirring, then stir-fry until golden, 2 more minutes.

5. Remove from pan

   Remove from pan.

6. Add remaining oil

   Add remaining oil to the pan.

7. Stir-fry bell peppers

   Stir-fry bell peppers, broccoli, and onion 3 minutes until crisp-tender with some char.

8. Add garlic and ginger

   

   Add garlic and ginger and toss 30 seconds, just until fragrant.

9. Return chicken to the pan

   Return chicken to the pan.

10. Pour in the sauce

    

    Pour in the sauce and toss 1 minute until glossy and thickened.

11. Serve

    Serve over rice with toasted sesame seeds.