Chicken Stir-Fry with Vegetables and Jasmine Rice

Ingredients

• Chicken breast strips 6 oz
• Jasmine rice (cooked) 1.5 cups
• Mixed stir-fry vegetables (broccoli, bell peppers, carrots) 2 cups
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the Ingredients. Start by washing the mixed vegetables (broccoli, bell peppers, carrots) under cold water. Cut the bell peppers into thin strips and slice the carrots into thin rounds if not pre-cut. Ensure the chicken breast strips are thawed and ready to cook. Measure out the soy sauce and olive oil. If you haven't cooked the jasmine rice yet, rinse 3/4 cup of uncooked jasmine rice under cold water until the water runs clear, then cook it according to package instructions (usually 1 part rice to 1.5 parts water, simmered for about 15 minutes).
   Tip: Rinsing the rice removes excess starch and prevents it from becoming sticky.
2. Heat the Pan and Cook Chicken. Place a large non-stick skillet or wok over medium-high heat. Add the tablespoon of olive oil and allow it to warm for about 30 seconds. Add the chicken breast strips in a single layer. Let them sear without moving for about 2 minutes to get a nice color, then stir occasionally and cook for another 3-4 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Avoid overcrowding the pan to ensure the chicken cooks evenly and browns nicely.
3. 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, stirring frequently, until the vegetables are tender-crisp. They should still have some crunch and bright color.
   Tip: Keep the heat high enough to quickly cook the vegetables but stir constantly to prevent burning.
4. Add Soy Sauce and Combine. Pour the tablespoon of soy sauce evenly over the chicken and vegetables. Stir well to coat everything in the sauce. Cook for an additional 1-2 minutes to let the flavors meld and the sauce slightly reduce.
   Tip: Taste and adjust seasoning if desired, adding a pinch of salt or pepper if needed.
5. Serve with Jasmine Rice. Scoop the cooked jasmine rice onto plates or bowls. Top the rice with the chicken and vegetable stir-fry. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds if you have them for extra flavor and presentation.

Pro tips

• Use a wok or large skillet to allow enough space for stir-frying without overcrowding.
• Cut vegetables uniformly so they cook evenly.
• Don’t overcook the vegetables; they should remain crisp for the best texture.