Chicken Pepper Stir-Fry Rice Bowl

Instructions

Step 1. Cook the jasmine rice according to package directions and keep warm.

Step 2. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, black pepper, and red pepper flakes if using.

Step 3. In another small bowl, mix the cornstarch with the water to create a slurry.

Step 4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Step 5. Add the chicken pieces and cook for 5–7 minutes, stirring frequently, until browned and fully cooked. Remove and set aside.

Step 6. Add the remaining tablespoon of oil to the skillet.

Step 7. Add the onion and cook for 2 minutes until it begins to soften.

Step 8. Stir in the bell peppers and cook for 3–4 minutes until crisp-tender.

Step 9. Add the garlic and ginger and cook for 30 seconds until fragrant.

Step 10. Return the chicken to the skillet and pour in the prepared sauce.

Step 11. Stir well and bring the mixture to a gentle simmer.

Step 12. Add the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.

Step 13. Divide the rice among serving bowls or meal-prep containers.

Step 14. Spoon the chicken pepper stir-fry over the rice.

Step 15. Garnish with chopped green onions and serve immediately.

Storage and Reheating Tips

Store in airtight containers in the refrigerator for up to 4 days.

For meal prep, portion the rice and stir-fry into individual containers after cooling.

Reheat in the microwave for 1–2 minutes, stirring halfway through, until thoroughly heated.

Add a splash of water before reheating if the rice becomes dry.

Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.