Ingredients
- 2 chicken breasts, cut into thin strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon honey (or sugar)
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon cornflour + 2 tablespoons water (for thickening)
- 1/2 teaspoon grated ginger
- 1 teaspoon rice vinegar or lemon juice (optional)
- 1 cup basmati or jasmine rice
- 2 cups water
- Pinch of salt (for the rice water)
[Instructions:]
- Prepare the rice.
Rinse the rice thoroughly under cold running water in a fine‑mesh sieve or bowl, swirling gently until the water runs clear — this removes excess starch and helps prevent the grains from clumping. Transfer the rinsed rice into a medium saucepan. Add 2 cups of water and a pinch of salt, then bring to a vigorous boil on high heat. As soon as it boils, reduce to the lowest heat setting, cover with a tight-fitting lid, and let simmer undisturbed for 15 minutes. Once done, turn off the heat, keep the lid on, and let the rice rest for 5 minutes. After resting, fluff with a fork to separate the grains and set aside, covered, while you cook the stir-fry. - Mix the sauce and thickener.
In a small bowl, whisk together the soy sauce, honey (or sugar), chili flakes, grated ginger, and — if using — rice vinegar (or lemon juice). In a separate small bowl, combine the cornflour with 2 tablespoons of cold water to form a smooth slurry. Set both bowls aside; having the sauce and slurry ready early ensures the stir-fry comes together quickly and smoothly once the pan is hot. - Season the chicken.
Pat the chicken strips dry with paper towels, then season generously with salt and freshly ground black pepper. Drying the chicken helps ensure it sears (rather than steams) in the pan, giving better texture.
- Sear the chicken.
Heat the vegetable oil in a large wok or wide skillet over high heat. Wait until the oil shimmers — you can test by flicking a tiny drop of water in: it should sizzle immediately. Working in batches if needed (so the pieces don’t crowd the pan), add the chicken strips in a single layer. Let them sit— undisturbed — for 1 minute so the underside sears and forms a golden crust. Then stir and continue cooking for 2–3 more minutes until the chicken is mostly cooked through but still juicy in the center. Remove the chicken to a clean plate and set aside. This step ensures good caramelization and avoids soggy meat. - Stir‑fry the vegetables.
In the same pan (no need to wash), add the sliced bell peppers and onion. Stir‑fry over high heat for 2–3 minutes — just until they begin to soften but still hold some crispness (you want a slight crunch and bright color, not a limp mush). Push the vegetables to one side of the pan, then add the minced garlic to the empty side and cook for about 30 seconds until fragrant — be careful not to let it burn. - Combine chicken and sauce.
Return the chicken strips to the pan, mixing them gently with the peppers and onions so everything is evenly distributed. Pour in the prepared sauce mixture. Stir thoroughly to coat all the ingredients. Let the sauce bubble for about 1 minute so the flavors begin to meld. - Thicken the sauce.
Give the cornflour slurry a quick stir (in case it has settled) then pour it into the pan. Stir constantly for another 1–2 minutes — as you stir, you’ll see the sauce begin to thicken and become glossy, almost lacquered, coating the chicken and vegetables in a silky glaze that clings beautifully. Once the sauce has reached that shine and slightly reduced volume, turn off the heat. - Plate and serve.
Fluff the rice again and divide it between two bowls or plates. Spoon generous portions of the chicken and pepper stir-fry over the rice, making sure to catch and drizzle plenty of the glossy sauce over the top — this is where much of the flavor concentrates. For an extra touch, you can sprinkle with sliced green onions or toasted sesame seeds if desired. Serve immediately while the sauce is warm and silky.
Why this dish works so well
The contrast of textures — tender, juicy chicken against crisp-tender bell peppers and onions — combined with a sauce that is both sweet and spicy creates a very satisfying eating experience. Cooking on high heat for a short time locks in moisture and flavor: the chicken stays succulent, while the vegetables remain bright and slightly crunchy. The cornflour slurry gives the sauce a glossy, clingy finish so every bite — especially with rice — bursts with flavor.
The simple combination of garlic and ginger layers aromatic warmth beneath the boldness of chili flakes and soy sauce. The optional rice vinegar (or lemon juice) adds a subtle acidic note that helps cut the richness and keeps the dish from feeling heavy.
By cooking the rice first and letting it rest while preparing the stir-fry, you avoid soggy rice and give the grains time to settle — resulting in fluffy, separate rice that absorbs the sauce without turning mushy.
Finally, this dish comes together in roughly 30 minutes from start to finish (about 15 minutes prep, 15 minutes cooking), making it perfectly suited for a busy weeknight dinner that nonetheless delivers restaurant‑quality flavor and vibrant home‑cooked satisfaction.