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Crispy Pepper Chicken Stir-Fry Rice Bowl

A delightful blend of tender chicken, fresh vegetables, and fluffy jasmine rice, enhanced with sweet and savory Asian flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced Choose organic for best quality.
  • 2 cups cooked jasmine rice Cook according to package instructions.
  • 1 piece green bell pepper, sliced Select bright and shiny.
  • 1 piece red bell pepper, sliced Select bright and shiny.
  • 1 small onion, sliced Adds sweetness to the stir-fry.
  • 2 cloves garlic, minced Provides aroma and flavor.
  • 1 tbsp ginger, minced Enhances taste.
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey Adds sweetness.
  • 1 tsp cornstarch For thickening the sauce.
  • 2 tbsp water To mix with cornstarch.
  • 1 tbsp olive oil For sautéing.
  • to taste Salt & black pepper For seasoning.
  • 1 tbsp chopped green onion For garnish.

Method
 

Preparation of Ingredients
  1. Prepare the jasmine rice according to package instructions. Fluff it with a fork.
  2. Season the diced chicken breasts with salt and black pepper.
Cooking Chicken
  1. Heat olive oil in a skillet over medium-high heat, and cook the chicken until golden brown and fully cooked, about 6-8 minutes.
Stir-Frying Vegetables
  1. Add the sliced onion, minced garlic, ginger, and bell peppers to the skillet.
  2. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Sauce Preparation
  1. In a separate bowl, mix the soy sauce, oyster sauce, honey, cornstarch, and water until smooth.
  2. Pour the sauce into the skillet, stirring continuously until it thickens.
Final Assembly
  1. Spoon the fluffy rice into serving bowls and top it with the chicken and pepper stir-fry.
  2. Garnish with chopped green onions.

Notes

For variation, consider using tamari for gluten-free, or tofu for a plant-based version. Serve with sides like steamed edamame or cucumber salad.