Ingredients

• 1 lb (450g) boneless, skinless chicken breast, diced
• 2 tbsp soy sauce
• 1 tbsp chili paste (e.g., sambal oelek or sriracha)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green onions, chopped
• 1 tbsp cornstarch (optional, for thicker sauce)
• 2 tbsp water (for cornstarch slurry)
• 2 cups cooked jasmine rice, for serving
• Sesame seeds, for garnish (optional)

Instructions

1. In a bowl, combine diced chicken with soy sauce, chili paste, and sesame oil. Mix well and let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes until cooked through. Remove chicken and set aside.
3. In the same skillet, add the remaining 1 tbsp vegetable oil. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
4. Add bell peppers, broccoli, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Return the chicken to the skillet. If using cornstarch, mix it with water to make a slurry and add to the skillet. Stir well to coat and thicken the sauce, about 1 minute.
6. Add green onions and stir for another 30 seconds.
7. Serve hot over jasmine rice, garnished with sesame seeds if desired.