Spicy Garlic Chicken Stir-Fry with Jasmine Rice

A fast chicken stir-fry built around separate high-heat cooking for the chicken and vegetables, then finished in a glossy garlic-chili sauce and served over jasmine rice.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 240 g jasmine rice rinsed
• 360 ml water for rice
• 600 g chicken breast thinly sliced into bite-size strips
• 3 g salt for chicken and sauce
• 1 g ground black pepper for chicken
• 8 g cornstarch for chicken coating and sauce thickening
• 15 ml neutral oil divided for stir-frying
• 15 ml neutral oil divided for stir-frying
• 180 g red bell pepper sliced into thin strips
• 300 g broccoli florets cut into bite-size florets
• 20 g garlic cloves finely minced
• 10 g fresh ginger finely minced
• 45 ml soy sauce for sauce
• 20 g chili garlic sauce for sauce
• 15 g honey for sauce
• 15 ml rice vinegar for sauce
• 60 ml water for sauce
• 3 g salt for chicken and sauce
• 4 g cornstarch for chicken coating and sauce thickening
• 5 ml toasted sesame oil for finishing
• 20 g scallions thinly sliced
• 8 g toasted sesame seeds for garnish

Instructions

1. In a medium saucepan, combine the rinsed jasmine rice and the water for rice. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and rest, covered, for 5 minutes. The rice is tender and the water is absorbed.
2. While the rice cooks, toss the sliced chicken with salt, black pepper, and cornstarch until lightly coated. The chicken looks evenly dusted rather than wet.
3. Heat 15 ml of the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry for 4 to 5 minutes until browned and just cooked through. Transfer to a plate. The chicken is opaque with browned edges and reaches 74°C at the thickest pieces.
4. Add the remaining 15 ml oil to the same pan. Stir-fry the bell pepper and broccoli for 3 to 4 minutes until crisp-tender. Add the garlic and ginger and stir for 30 seconds, just until fragrant. The vegetables are bright, the broccoli is tender at the stems, and the garlic smells toasted but not burnt.
5. Stir the soy sauce, chili garlic sauce, honey, rice vinegar, water for sauce, remaining salt, and remaining cornstarch together, then pour into the pan. Cook for 1 to 2 minutes until glossy and lightly thickened. The sauce coats the vegetables in a thin sheen and bubbles briefly when stirred.
6. Return the chicken to the pan and toss for 30 to 60 seconds to coat. Off the heat, stir in the sesame oil. Serve immediately over the rice and finish with scallions and, if using, sesame seeds. The chicken is hot, the sauce is evenly distributed, and the scallions stay green and fresh.