Chicken Stir-Fry with Jasmine Rice and Vegetables

Ingredients

• Chicken breast 6 oz
• Jasmine rice 2 cups
• Mixed vegetables 1.5 cups
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the ingredients. Wash and slice the mixed vegetables into bite-sized pieces. Slice the chicken breast into thin strips about 1/2 inch thick to ensure quick and even cooking.
   Tip: Cutting chicken evenly helps it cook uniformly and stay tender.
2. Heat the pan and add oil. Place a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon of olive oil and swirl to coat the surface.
   Tip: Using a wok or large skillet gives enough space to stir-fry without overcrowding.
3. Cook the chicken. Add the sliced chicken to the hot oil in a single layer. Let it cook undisturbed for about 2 minutes to get a nice sear, then stir-fry for another 3-4 minutes until cooked through and no longer pink inside.
   Tip: Avoid stirring too frequently at first to allow the chicken to brown nicely.
4. Add vegetables and stir-fry. Add the mixed vegetables to the pan with the chicken. Stir everything together and cook for about 4-5 minutes until vegetables are tender-crisp, meaning they are cooked but still slightly firm.
   Tip: Keep stirring to prevent burning and ensure even cooking.
5. Add soy sauce and combine. Pour 1 tablespoon of soy sauce over the chicken and vegetables. Stir well to coat all pieces evenly. Cook for another minute to let the flavors meld.
   Tip: Taste and add a little more soy sauce if you prefer a stronger flavor.
6. Serve with jasmine rice. Warm the cooked jasmine rice if needed. Plate the rice and top with the chicken and vegetable stir-fry. Serve immediately while hot.
   Tip: Fluff the rice with a fork before serving for a light texture.

Pro tips

• Slice vegetables uniformly for even cooking.
• Cook chicken on high heat to get a nice sear and keep it juicy.
• Do not overcrowd the pan to avoid steaming instead of stir-frying.