Spicy Garlic Chicken Stir-Fry with Fluffy Rice

INGREDENT

For the Chicken Stir-Fry:

• 1 lb (450g) boneless chicken breast or thighs, thinly sliced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili garlic sauce (adjust to taste)
• 1 tablespoon hoisin sauce (optional)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 green onions, chopped (for garnish)
• Sesame seeds (optional for garnish)

For the Fluffy Rice:

• 1 cup jasmine or basmati rice
• 2 cups water
• Pinch of salt
• 1 teaspoon butter or oil (optional)

Instructions

1. Prepare the Rice:
   • Rinse the rice under cold water until the water runs clear.
   • In a saucepan, combine rice, water, salt, and butter/oil.
   • Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed.
   • Turn off heat and let it sit (covered) for 5 minutes. Fluff with a fork.
2. Marinate the Chicken:
   • In a bowl, mix sliced chicken with soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, minced garlic, grated ginger, and cornstarch.
   • Let it marinate for at least 15–20 minutes.
3. Cook the Stir-Fry:
   • Heat oil in a large skillet or wok over medium-high heat.
   • Add marinated chicken and stir-fry until browned and cooked through (about 5–7 minutes).
   • Add sliced bell peppers and onions. Cook for another 3–4 minutes until veggies are crisp-tender.
   • Taste and adjust seasoning or spice level as needed.
4. Serve:
   • Spoon fluffy rice onto plates. Top with spicy garlic chicken stir-fry.
   • Garnish with green onions and sesame seeds if desired.

Let me know if you’d like a variation with noodles or a vegetarian version!