Spicy Garlic Chicken Stir-Fry with Bell Peppers & Rice

Instructions:
step 1 In a bowl, toss sliced chicken with cornstarch, soy sauce, and a pinch of salt and pepper. Let marinate for 10-15 minutes.
step 2 Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 5-6 minutes. Remove and set aside.
step 3 In the same skillet, add more oil if needed and stir-fry garlic, onion, and bell peppers for 3-4 minutes until tender-crisp.
step 4 Return chicken to the skillet and add oyster sauce, rice vinegar, chili garlic sauce, crushed red pepper flakes, and sesame oil if using. Toss to coat everything evenly. Cook for another 2-3 minutes until sauce is thickened slightly.
step 5 For the rice, bring water and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is fluffy.
step 6 Serve chicken stir-fry over hot steamed rice and garnish with extra red pepper flakes if desired.

Storage and Reheating Tips:
Store stir-fry and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken in a skillet or microwave until hot. Add a splash of water or soy sauce to loosen the stir-fry sauce. Reheat rice with a splash of water to restore moisture.