Chicken and Vegetable Stir-Fry with Jasmine Rice

Ingredients

• chicken breast 5 oz
• mixed stir-fry vegetables 1 cup
• cooked jasmine rice 1 cup
• soy sauce 1 tbsp
• sesame oil 1 tsp

Method

1. Prepare the chicken. Rinse the chicken breast under cold water and pat dry with paper towels. Cut the chicken into thin, bite-sized strips about 1/2 inch thick. This helps the chicken cook quickly and evenly.
   Tip: Use a sharp knife to make clean cuts and avoid shredding the meat.
2. Prepare the vegetables. If using fresh vegetables, wash and chop them into bite-sized pieces similar in size to the chicken strips. If using frozen mixed stir-fry vegetables, measure out 1 cup and thaw slightly if needed.
   Tip: Cut vegetables uniformly to ensure even cooking.
3. Heat the pan and cook chicken. Place a large non-stick skillet or wok over medium-high heat. Add the sesame oil (1 tsp) and let it warm for about 30 seconds. Add the chicken strips to the pan in a single layer. Stir-fry for about 5-6 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Avoid overcrowding the pan to allow the chicken to brown nicely.
4. Add vegetables and soy sauce. Add the mixed stir-fry vegetables to the pan with the chicken. Stir constantly for 3-4 minutes until the vegetables are tender-crisp. Pour the soy sauce (1 tbsp) over the mixture and stir well to combine all flavors.
   Tip: Keep stirring to prevent sticking and ensure even cooking.
5. Serve over jasmine rice. Place the cooked jasmine rice (1 cup) on a plate or bowl. Spoon the chicken and vegetable stir-fry over the rice. Serve immediately while hot.
   Tip: Warm the rice before serving if it has cooled.

Pro tips

• Use a wok or large skillet to give enough space for stir-frying without steaming.
• Marinate the chicken briefly in soy sauce and a pinch of garlic powder for extra flavor if desired.