Chicken Stir Fry with White Rice and Bell Peppers

Ingredients

• Chicken breast, sliced 6 oz
• White rice, cooked 1.5 cups
• Bell peppers, sliced 1.5 cups
• Soy sauce 1 tbsp
• Olive oil 1 tsp

Method

1. Prepare Ingredients. Wash the bell peppers thoroughly. Slice the chicken breast into thin, bite-sized strips. Slice the bell peppers into thin strips as well. Measure out the cooked white rice and soy sauce.
   Tip: Cutting the chicken and peppers into similar-sized strips helps them cook evenly.
2. Heat the Pan. Place a large non-stick skillet or wok on the stove over medium-high heat. Add 1 teaspoon of olive oil and let it heat until it shimmers but does not smoke.
   Tip: Using a non-stick pan helps prevent the chicken from sticking and makes cooking easier.
3. Cook the Chicken. Add the sliced chicken breast to the hot pan in a single layer. Let it cook without stirring for about 2 minutes to get a nice sear. Then stir and cook for another 2-3 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Avoid overcrowding the pan to ensure the chicken browns nicely instead of steaming.
4. Add Bell Peppers. Add the sliced bell peppers to the pan with the chicken. Stir-fry together for about 3-4 minutes until the peppers are tender but still crisp.
   Tip: Keep stirring frequently to cook the peppers evenly and prevent burning.
5. Add Soy Sauce and Combine. Pour 1 tablespoon of soy sauce over the chicken and bell peppers. Stir well to coat everything evenly. Cook for an additional 1 minute to let the flavors meld.
   Tip: Taste and add a little more soy sauce if you prefer a stronger flavor.
6. Serve with Rice. Scoop the cooked white rice onto a plate or bowl. Top with the chicken and bell pepper stir fry. Serve immediately while hot.
   Tip: Fluff the rice with a fork before serving to keep it light and separate.

Pro tips

• Make sure to slice the chicken thinly for quick and even cooking.
• Use a hot pan to get a nice sear on the chicken for better flavor.