Ingredients
– 2 cups of cooked jasmine rice (preferably day-old for best texture)
– 1 pound of chicken breast, diced
– 1 cup of mixed vegetables (bell peppers, peas, carrots)
– 2 tablespoons of soy sauce
– 2 tablespoons of sweet chili sauce
– 1 tablespoon of sriracha (adjust to taste)
– 2 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 2 green onions, chopped
– Salt and pepper to taste
– Sesame seeds for garnish
Equipment Needed
– Wok or large skillet
– Cooking spatula
– Cutting board
– Chef’s knife
– Measuring spoons
– Bowls for prep
Step-by-Step Instructions
To start, heat the vegetable oil in your wok or skillet over medium-high heat. Once it’s hot, add the diced chicken and season it with a pinch of salt and pepper. Sauté the chicken until it’s cooked through and golden brown, which usually takes about 5-7 minutes. The sizzling sound is music to my ears! Remove the cooked chicken from the pan and set it aside. (See the next page below to continue steps…)