# What You Need:
→ Protein
01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 cup broccoli florets
06 - 1 cup snap peas, trimmed
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 thumb-sized piece ginger, peeled and grated
→ Sauce
10 - 4 tbsp soy sauce
11 - 2 tbsp oyster sauce or vegetarian alternative
12 - 1 tbsp sesame oil
13 - 1 tbsp rice vinegar
14 - 1 tsp cornstarch
15 - 2 tsp brown sugar
16 - 2 tbsp water
→ For Serving
17 - 1 1/4 cups uncooked jasmine or basmati rice
18 - 1 tbsp toasted sesame seeds, optional
19 - Fresh cilantro or scallions, chopped, optional
# Directions:
01 - Prepare the rice following package directions. Fluff with a fork and keep warm.
02 - Combine soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, brown sugar, and water in a small bowl; whisk until smooth and set aside.
03 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Stir-fry chicken strips until cooked through and lightly golden, about 4–5 minutes. Remove and set aside.
04 - Add more oil if necessary to the pan. Sauté garlic, ginger, bell peppers, carrot, broccoli, and snap peas for 3–4 minutes until crisp-tender and vibrant.
05 - Return chicken to the pan, pour in the prepared sauce, and toss to coat. Cook 2–3 minutes until sauce thickens and adheres to the chicken and vegetables.
06 - Stir in sliced spring onions, adjust seasoning if needed. Serve immediately over steamed rice and garnish with toasted sesame seeds and fresh herbs if desired.
