Garlic Soy Chicken Stir-Fry

• Chicken breast(500 g)
• Jasmine Rice(250 g)
• Broccoli(300 g)
• Bell pepper(1)
• Carrot(2)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Oyster Sauce(2 tbsp)
• Honey(1 tbsp)
• Cornflour(2 tsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Green Onions(3)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cook {Jasmine Rice} in 500ml water with a pinch of salt according to the packet until tender, then cover and let it steam off the heat.

   ~15 min

2. 2

   While the rice cooks, slice {Chicken breast} into bite-size pieces. Cut {Broccoli} into small florets, slice {Bell pepper}, peel and thinly slice {Carrot}, mince {Garlic}, finely grate {Ginger}, and slice {Scallions}.

   ~10 min

3. 3

   In a small bowl, stir together {Soy sauce}, {Oyster Sauce}, {Honey}, {Cornstarch}, and {Sesame oil} until smooth.

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the {Chicken breast}, season with {Salt} and {Black pepper}, and stir-fry until lightly golden and nearly cooked through.

   ~5 min

5. 5

   Add the {Broccoli}, {Bell pepper}, and {Carrot}. Stir-fry for 3 minutes, then add the {Garlic} and {Ginger} and cook for 1 minute more until fragrant and the vegetables are crisp-tender.

   ~4 min

6. 6

   Pour in the sauce mixture and toss for 1 minute until it turns glossy and coats the chicken and vegetables. Scatter over {Scallions} and {Sesame seeds}, then serve with the rice.

   ~1 min