Chicken and Vegetable Stir-Fry

Cook the rice

Cook the jasmine rice according to package instructions. Once done, fluff with a fork, cover, and keep warm while you prepare the stir-fry.

Sear the chicken

Heat the sesame oil in a wok or large frying pan over high heat until shimmering. Add the diced chicken in a single layer, season lightly with salt, and stir-fry for 5–6 minutes, turning occasionally, until golden on the outside and cooked through with no pink remaining. Remove the chicken to a plate and set aside.

Stir-fry the vegetables

In the same pan over high heat, add the broccoli, bell pepper, carrot, and ginger. Stir-fry for 4–5 minutes, tossing frequently, until the vegetables are tender-crisp and lightly charred at the edges. If the pan looks dry, add a splash of water and cover briefly to help the broccoli steam through.

Finish and serve

Return the chicken to the pan, pour in the soy sauce, and toss everything together over high heat for 1–2 minutes until the sauce coats the chicken and vegetables evenly. Divide the rice between bowls, spoon the stir-fry on top, and finish with the sliced spring onion.