Chicken and Vegetable Stir-Fry Bowl (with Rice)

Description

This dish is a classic Western-Asian fusion stir-fry: tender chicken breast, crisp broccoli, bell peppers, snap peas, and onions tossed in a glossy savory sauce, served over fluffy white rice. It’s balanced, colorful, and perfect for a quick but satisfying meal.

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Ingredients (Serves 2–3)

For the Rice

• 1 cup jasmine or long-grain white rice

• 2 cups water

• ¼ teaspoon salt

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For the Stir-Fry

• 300–350 g chicken breast, sliced into thin strips

• 1 tablespoon vegetable oil

• 1 teaspoon sesame oil (optional but recommended)

Vegetables

• 1 cup broccoli florets

• ½ red bell pepper, sliced

• ½ yellow bell pepper, sliced

• ½ green bell pepper, sliced

• ½ medium onion, sliced

• ½ cup sugar snap peas or snow peas

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, minced (optional)

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For the Sauce

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon hoisin sauce (optional, for sweetness)

• 1 teaspoon chili paste or chili flakes (optional)

• 1 teaspoon sugar or honey

• ½ cup chicken broth or water

• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

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Garnish (Optional)

• Sesame seeds

• Sliced green onions

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Instructions

1. Cook the Rice

1. Rinse the rice until the water runs mostly clear.

2. Combine rice, water, and salt in a pot.

3. Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes.

4. Remove from heat and let steam for 5 minutes. Fluff with a fork.

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2. Prepare the Sauce

In a small bowl, whisk together:

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Sugar or honey

• Chicken broth

• Cornstarch slurry

Set aside.

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3. Cook the Chicken

1. Heat vegetable oil in a large skillet or wok over medium-high heat.

2. Add chicken slices in a single layer.

3. Cook for 2–3 minutes per side until lightly browned and cooked through.

4. Remove chicken from the pan and set aside.

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4. Stir-Fry the Vegetables

1. In the same pan, add a little more oil if needed.

2. Add garlic and ginger; sauté for 20–30 seconds until fragrant.

3. Add onions, broccoli, and snap peas. Stir-fry for 2 minutes.

4. Add bell peppers and cook another 1–2 minutes.

   • Vegetables should be tender but still crisp.

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5. Combine Everything

1. Return chicken to the pan.

2. Pour in the sauce and stir well.

3. Cook for 1–2 minutes until the sauce thickens and coats everything evenly.

4. Drizzle with sesame oil and give one final toss.

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Serving

• Spoon rice into a bowl.

• Top with the chicken and vegetable stir-fry.

• Garnish with sesame seeds and green onions if desired.

Serve hot.

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Flavor Tips

• Want it spicier? Add more chili paste or a splash of sriracha.

• Want it richer? Add a teaspoon of butter at the end for extra gloss.

• Want it lighter? Reduce hoisin sauce and add more vegetables.