Instructions:
step 1 In a medium bowl, toss chicken pieces with cornstarch, a pinch of salt, and black pepper. Set aside.
step 2 In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, rice vinegar, chili garlic sauce, and red pepper flakes to make the stir-fry sauce.
step 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
step 4 In the same skillet, add garlic, ginger, onion, and bell peppers. Stir-fry for 3-4 minutes until veggies are slightly tender but still crisp.
step 5 Return chicken to the skillet. Pour in the stir-fry sauce and toss everything together until well coated. Cook for another 2-3 minutes until heated through.
step 6 For the steamed rice, bring water and salt to a boil in a pot. Add rice, cover, and reduce heat to low. Simmer for 18-20 minutes or until rice is tender and water is absorbed. Fluff with a fork before serving.
Storage and Reheating Tips:
Store stir-fry and rice in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken and vegetables in a skillet over medium heat or in the microwave. Steam or microwave rice with a splash of water to bring back moisture and fluffiness.
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