Instructions:
step 1 Rinse jasmine rice under cold water. Bring 2 cups of water to a boil, add rice and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes or until fluffy.
step 2 Toss chicken strips with cornflour, salt, and pepper until evenly coated.
step 3 Heat vegetable oil in a large pan or wok over medium-high heat. Add chicken and sear until golden and cooked through. Remove and set aside.
step 4 In the same pan, add more oil if needed. Sauté bell pepper, onion, garlic, and ginger for 2-3 minutes until slightly tender.
step 5 Return the chicken to the pan. Add chili flakes.
step 6 In a bowl, whisk together soy sauce, honey, vinegar, chili garlic sauce, sesame oil, and water. Pour into the pan.
step 7 Stir in the cornflour slurry to thicken the sauce. Simmer for 2-3 minutes until sticky and well-coated.
step 8 Serve hot over jasmine rice and garnish with extra chili flakes or chopped spring onion.
Storage and Reheating Tips:
Store in airtight containers for up to 3 days in the refrigerator. Reheat in a skillet or microwave until warmed through. The chicken stir-fry can be frozen for up to 1 month; thaw overnight before reheating.
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