Spicy Chicken and Vegetable Stir-Fry

Name: Spicy Chicken and Vegetable Stir-Fry
Cook time: 12 min
Yield: 4 servings
Ingredients: 1.5 cups jasmine rice uncooked; 2.5 cups water for cooking rice; 45 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 15 ml honey for sauce; 20 g chili garlic sauce for sauce; 8 g cornstarch mixed with sauce; 30 ml water for sauce slurry; 680 g boneless skinless chicken breast thinly sliced into bite-size pieces; 3 g kosher salt divided; 1 g black pepper divided; 15 ml neutral oil divided; 15 ml neutral oil divided; 15 g garlic minced; 10 g fresh ginger minced; 300 g bell pepper seeded and sliced; 170 g snap peas trimmed; 2 g kosher salt divided; 5 ml toasted sesame oil for finishing; 30 g scallions sliced; 8 g toasted sesame seeds for garnish

Thinly sliced chicken is seared quickly, then tossed with bell peppers and snap peas in a garlic-ginger soy-chili sauce. The sauce is thickened with cornstarch so it coats the chicken and vegetables without making them soggy. Serve it over rice for a complete dinner.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

1.5 cups jasmine rice uncooked
2.5 cups water for cooking rice
45 ml soy sauce for sauce
15 ml rice vinegar for sauce
15 ml honey for sauce
20 g chili garlic sauce for sauce
8 g cornstarch mixed with sauce
30 ml water for sauce slurry
680 g boneless skinless chicken breast thinly sliced into bite-size pieces
3 g kosher salt divided
1 g black pepper divided
15 ml neutral oil divided
15 ml neutral oil divided
15 g garlic minced
10 g fresh ginger minced
300 g bell pepper seeded and sliced
170 g snap peas trimmed
2 g kosher salt divided
5 ml toasted sesame oil for finishing
30 g scallions sliced
8 g toasted sesame seeds for garnish

Instructions

Rinse the rice if you like, then combine it with the water in a 3-quart saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, 15 minutes. Remove from the heat and keep covered for 5 minutes. Rice is tender and the pot is off the heat, covered.
Meanwhile, whisk the soy sauce, rice vinegar, honey, chili garlic sauce, cornstarch, and sauce water in a small bowl until smooth. Sauce is fully mixed with no visible cornstarch lumps.
Season the chicken with 3 g of the salt and all of the black pepper. Heat 15 ml of the neutral oil in a 5- to 6-quart skillet or wok over high heat until shimmering. Add the chicken in a single layer and stir-fry until lightly browned and just cooked through, 3 to 4 minutes. Transfer to a plate. Chicken is opaque with some browned edges and registers 74°C at the thickest pieces.
Add the remaining 15 ml oil to the pan. Add the garlic and ginger and stir-fry for 15 seconds, just until fragrant. Add the bell pepper and snap peas, plus the remaining 2 g salt, and stir-fry for 2 to 3 minutes until the vegetables are crisp-tender and brightly colored. Vegetables are tender at the edges but still crunchy in the center.
Return the chicken and any juices to the pan. Stir the sauce again, then pour it in and toss for 1 to 2 minutes until glossy and thickened enough to coat the chicken and vegetables. Turn off the heat and stir in the sesame oil and scallions. The sauce clings lightly to the stir-fry and no longer looks watery.
Fluff the rice and divide it among four bowls. Top with the stir-fry and sprinkle with sesame seeds if using. Rice is fluffy and the stir-fry is served immediately while hot.