Chicken Stir-Fry with Mixed Vegetables and Jasmine Rice

Ingredients

• Chicken breast, sliced 6 oz
• Mixed vegetables (broccoli, bell peppers, snap peas) 1.5 cups
• Jasmine rice, cooked 1.5 cups
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the rice. If you haven't already, cook the jasmine rice according to the package instructions. Typically, rinse 1/2 cup of uncooked jasmine rice under cold water until clear, then combine with 1 cup of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
   Tip: Rinsing the rice removes excess starch and prevents it from becoming sticky.
2. Slice the chicken. Take 6 oz (about 170g) of skinless, boneless chicken breast and slice it into thin, bite-sized strips. Cutting the chicken evenly ensures it cooks uniformly.
   Tip: Use a sharp knife and cut against the grain for tender pieces.
3. Prepare the vegetables. Wash and chop your mixed vegetables (broccoli florets, bell peppers sliced into strips, and snap peas trimmed). Measure out 1.5 cups total. If using frozen vegetables, thaw and drain any excess water.
   Tip: Cut vegetables into similar sizes for even cooking.
4. Heat the pan and cook chicken. Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the sliced chicken in a single layer. Stir occasionally and cook for about 5-6 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Avoid overcrowding the pan to allow browning; cook in batches if necessary.
5. Add vegetables and stir-fry. Add the mixed vegetables to the pan with the chicken. Stir frequently and cook for another 4-5 minutes until the vegetables are tender-crisp but still vibrant in color.
   Tip: Keep the heat medium-high for a nice sear and to retain vegetable crunch.
6. Add soy sauce and combine. Pour 1 tablespoon of soy sauce over the chicken and vegetables. Stir well to evenly coat everything. Cook for an additional 1-2 minutes to let the flavors meld.
   Tip: Taste and adjust seasoning if desired, but soy sauce usually provides enough saltiness.
7. Serve with jasmine rice. Scoop 1.5 cups of cooked jasmine rice onto a plate or bowl. Top with the chicken and vegetable stir-fry. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds if available for extra flavor.

Pro tips

• Use a wok or large skillet to allow quick cooking and easy stirring.
• Prepping all ingredients before cooking (mise en place) makes the stir-fry process smooth and fast.