Ingredients

• 500g chicken breast, cut into bite-sized pieces
• 2 cups jasmine rice
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 bell pepper, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a pot, add the rice and 4 cups of water. Bring to a boil, cover, and reduce the heat to low. Simmer for about 15 minutes or until water is absorbed. Once done, fluff with a fork and set aside.
3. In a bowl, combine the chicken pieces with soy sauce, oyster sauce, sesame oil, and cornstarch. Mix well to coat the chicken evenly.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and sauté for 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
5. In the same skillet, add garlic and ginger, stir-frying for 30 seconds until fragrant. Add bell pepper and broccoli, cooking for an additional 3-4 minutes until they are tender yet crisp.
6. Return the cooked chicken to the skillet. Season with salt and pepper to taste and stir to combine all the ingredients.
7. Serve the chicken and vegetable mixture over the bed of jasmine rice. Garnish with chopped green onions.