Chicken and Vegetable Stir-Fry with Rice

Ingredients

• 2 cups Long-grain white rice (Rinse until water runs clear)
• 1 lb Boneless skinless chicken breast (Trim fat, slice into 1‑inch strips)
• 1 medium Yellow onion (Thinly sliced)
• 1 large Red bell pepper (Julienned)
• 1 cup Sugar snap peas (Trim ends, keep whole)
• 2 tablespoons Vegetable oil (High‑smoke‑point oil for stir‑frying)
• 3 tablespoons Soy sauce (Low‑sodium preferred)
• 2 tablespoons Oyster sauce (Adds umami depth)
• 1 teaspoon Granulated sugar (Balances salty flavors)
• ½ teaspoon Black pepper (Freshly ground)
• 1 teaspoon Cornstarch (Mixed with 2 tbsp water to form slurry)
• 2 tablespoons Water (for slurry)
• ½ teaspoon Red chili flakes (Optional, for mild heat)

Instructions

1. Cook the rice

   Rinse the rice under cold water until the water runs clear. Combine rice and 2 ½ cups water in a saucepan, bring to a boil, then reduce to a low simmer, cover, and cook for 30 minutes. Remove from heat and let sit, covered, for 5 minutes.

   Time: PT35M

   Temperature: 100°C

2. Prep all ingredients

   While the rice cooks, slice the chicken, thinly slice the onion, julienne the bell pepper, and trim the sugar snap peas. Measure sauces, sugar, pepper, and cornstarch slurry.

   Time: PT10M

3. Mix the stir‑fry sauce

   In a small bowl combine soy sauce, oyster sauce, sugar, black pepper, and the cornstarch slurry (cornstarch + water). Stir until smooth.

   Time: PT2M

4. Sear the chicken

   Heat the wok over high heat until a drop of water sizzles. Add 1 tbsp oil, then spread the chicken strips in a single layer. Let sit 30 seconds, then stir‑fry for 4‑5 minutes until cooked through and lightly browned. Remove chicken to a plate.

   Time: PT5M

   Temperature: 200°C

5. Stir‑fry the vegetables

   Add remaining 1 tbsp oil to the wok. Toss in onion and bell pepper; stir‑fry 2 minutes. Add sugar snap peas and continue for another 2 minutes until vegetables are bright‑colored and still crisp.

   Time: PT4M

   Temperature: 200°C

6. Combine chicken, sauce, and finish

   Return the chicken to the wok. Pour the prepared sauce over everything, stirring to coat. Cook 2‑3 minutes, allowing the sauce to thicken and glaze the ingredients. Add chili flakes if using.

   Time: PT3M

   Temperature: 180°C

7. Plate and serve

   Fluff the cooked rice and divide among four plates. Top each serving with a generous portion of the chicken‑vegetable stir‑fry. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Long-grain white rice: Jasmine rice, Basmati rice
• Instead of Boneless skinless chicken breast: Chicken thigh, Firm tofu
• Instead of Yellow onion: White onion
• Instead of Red bell pepper: Any color bell pepper
• Instead of Sugar snap peas: Snow peas, Green beans
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Oyster sauce: Hoisin sauce, Mushroom soy sauce
• Instead of Granulated sugar: Honey, Maple syrup (use less)
• Instead of Black pepper: White pepper
• Instead of Cornstarch: All‑purpose flour slurry
• Instead of Red chili flakes: Sriracha, Fresh chopped chili

Equipment Needed

• Wok or large skillet
• Medium saucepan with lid
• Chef's knife
• Cutting board
• Wooden spatula or wok ladle
• Measuring spoons
• Mixing bowl
• Timer (optional)

Critical Steps — Do Not Skip

• Timing the rice so it finishes with the stir‑fry.
• Maintaining high heat for a quick sear and crisp vegetables.
• Seasoning the chicken before adding the sauce.
• Keeping the knife sharp and using proper grip for safe, even cuts.

Chef Tips from the Video

• Pre‑heat the wok until a drop of water evaporates instantly – this guarantees the right sear.
• Dry the chicken pieces with paper towels before seasoning to promote browning.
• Add a splash of rice vinegar at the end for a subtle brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Separate rice and stir‑fry; freeze up to 2 months. Reheat gently to avoid sogginess.

Room temperature: Do not leave cooked rice or chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare and store the sauce in a sealed jar for up to 3 days.
• Pre‑slice all vegetables and keep them in a damp paper towel to retain crispness.
• Cook the rice earlier and reheat with a splash of water.