# 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 the rice according to package instructions. Fluff and keep warm.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water. Set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until just cooked through and lightly golden, approximately 4 to 5 minutes. Remove chicken and set aside.
04 - Add additional oil to the pan if necessary. Sauté garlic, ginger, and all vegetables except spring onions for 3 to 4 minutes until vibrant and crisp-tender.
05 - Return the chicken to the pan. Pour in the prepared sauce and toss to coat evenly. Cook for 2 to 3 minutes until the sauce thickens and envelops the chicken and vegetables.
06 - Stir in the sliced spring onions and adjust seasoning to taste.
07 - Serve hot over the steamed rice and garnish with toasted sesame seeds and fresh herbs if desired.
