Sizzling Garlic Chicken with Peppers and Rice (Print version)

Tender garlic chicken, crisp bell peppers, and fluffy rice in a glossy skillet sauce for a fast weeknight dinner.

# Ingredients:

For the rice

01 - 1 1/2 cups (300 g) jasmine rice, rinsed
02 - 2 1/4 cups (530 ml) water
03 - 1/2 teaspoon fine salt

For the chicken and vegetables

04 - 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, thinly sliced
05 - 2 tablespoons cornstarch
06 - 1/2 teaspoon fine salt
07 - 1/4 teaspoon black pepper
08 - 2 tablespoons neutral oil, divided
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 green bell pepper, thinly sliced
12 - 1 small yellow onion, thinly sliced
13 - 5 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1/2 teaspoon red pepper flakes, optional

For the garlic sauce

16 - 1/4 cup (60 ml) low-sodium soy sauce
17 - 2 tablespoons oyster sauce
18 - 1 tablespoon rice vinegar
19 - 1 tablespoon honey or brown sugar
20 - 1 teaspoon toasted sesame oil
21 - 1/3 cup (80 ml) water
22 - 1 tablespoon cornstarch

For serving

23 - 2 green onions, thinly sliced
24 - 1 teaspoon sesame seeds, optional

# Instructions:

01 - Combine rinsed rice, water, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and rest covered for 5 minutes, then fluff with a fork.
02 - Toss the sliced chicken with cornstarch, salt, and black pepper until evenly coated. Let it sit while you mix the sauce.
03 - Whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, water, and cornstarch in a small bowl until smooth.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken in a single layer and cook for 3-5 minutes, turning once or twice, until browned and cooked to 165°F. Transfer to a plate.
05 - Add the remaining 1 tablespoon oil to the pan. Stir-fry bell peppers and onion for 2-3 minutes until bright and crisp-tender.
06 - Add garlic, ginger, and red pepper flakes. Stir constantly for 30-45 seconds until fragrant, keeping the garlic from browning too deeply.
07 - Return chicken to the skillet. Pour in the sauce and toss for 1-2 minutes until glossy and thick enough to coat the chicken and peppers.
08 - Spoon the hot rice into bowls and top with the sizzling garlic chicken and peppers. Finish with green onions and sesame seeds if using.

# Good to know:

01 - Best served immediately while the peppers are crisp-tender.
02 - Use a wide skillet so the chicken sears instead of steaming.
03 - For a gluten-free version, use tamari and a gluten-free oyster sauce.

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