Chicken Stir-Fry

Cook the rice

Combine the rinsed rice with 540 ml of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes until the water is absorbed and the rice is tender. Remove from heat and keep covered until ready to serve.

Prep the sauce

In a small bowl, stir together the soy sauce, grated ginger, minced garlic, sesame oil, cornstarch, and water until smooth. Set aside — this comes together fast once the wok is hot.

Sear the chicken

Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer — don't crowd the pan — and cook undisturbed for 2 minutes until golden on the bottom, then stir-fry for another 2–3 minutes until cooked through with no pink remaining. Transfer to a plate and set aside.

Stir-fry the vegetables

Add the remaining 1 tbsp of oil to the wok. Add the broccoli and carrot and stir-fry over high heat for 2–3 minutes. Add the bell pepper and continue cooking for another 1–2 minutes until the vegetables are tender-crisp and lightly charred at the edges. If the broccoli needs a little more time, add a splash of water and cover for 30 seconds.

Combine and serve

Return the chicken to the wok and pour the sauce over everything. Toss well and cook for 1 minute until the sauce thickens and coats the chicken and vegetables in a glossy glaze. Taste and adjust with a little more soy sauce if needed. Serve immediately over the warm rice.