- 2 boneless, skinless chicken breasts, sliced thin
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas
- 1/2 cup sliced red bell pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup jasmine or white rice
- 2 cups water
- Salt to taste
Cook rice by combining 1 cup jasmine rice with 2 cups water and a pinch of salt. Simmer covered for 15 minutes, then fluff and set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds, being careful not to burn it.
Add sliced chicken breast and cook, stirring often, for 5–7 minutes or until the meat is golden brown and fully cooked through with no pink remaining.
Stir in broccoli, carrots, red bell pepper, and snow peas. Cook for 3–4 minutes until vegetables are tender-crisp, keeping their bright colors and slight crunch.
Add soy sauce, oyster sauce, and sesame oil. Stir to coat evenly and allow the sauce to simmer for 1–2 minutes to enhance flavor and thickness.
Serve the hot chicken and vegetable stir-fry over a bed of freshly steamed white rice. Garnish with sesame seeds or chopped green onions, if desired.