Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil.
Add the rice and a pinch of salt (and butter if using).
Cover with a lid, reduce the heat to low, and simmer for 18-20 minutes until water is absorbed.
Turn off the heat and let it sit (covered) for 5 minutes. Fluff with a fork before serving.
2. Prep All Ingredients:
Cut chicken into 1-inch pieces.
Slice carrots thinly at an angle.
Rough chop the red onion into big pieces.
Break broccoli into bite-sized florets.
Slice the bell peppers and mushrooms.
Mince the garlic.
3. Stir-Fry the Chicken:
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the chicken pieces in a single layer. Let them sear for about 2 minutes without moving them.
Stir and continue to cook until fully cooked and lightly golden (about 5-6 minutes total).
Remove chicken and set aside.
4. Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of oil.
Add carrots first (since they take longer to cook) and stir-fry for 2 minutes.
Add broccoli and cook for another 2 minutes.
Toss in onions, mushrooms, and bell peppers. Stir-fry for another 2-3 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
5. Combine and Finish:
Return the chicken to the pan.
Add soy sauce, oyster sauce, sesame oil, and black pepper.
Stir well so everything is coated evenly and heated through (about 2 minutes).
Taste and add salt if needed.
6. Serve:
Plate the rice on one side and pile the chicken and vegetables on the other.
Sprinkle with black sesame seeds for a little crunch and finish.
Tips:
Want extra sauce? Double the soy sauce and oyster sauce, and add 1/4 cup chicken broth.
Spicy kick? Add a teaspoon of sriracha or chili flakes during the stir-fry.
Veggie swaps: You can add snap peas, zucchini, or baby corn if you want.
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