Ingredients

For the Chicken Marinade:
1 lb (450 g) boneless skinless chicken breast or thighs, thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar (or lime juice)
1 tsp sesame oil (optional)

For the Stir Fry:
2 tbsp vegetable oil (or any neutral oil)
6 cloves garlic, minced
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced (optional)
2 green onions, chopped (for garnish)
Sesame seeds (optional)

For the Stir Fry Sauce:
3 tbsp soy sauce
2 tbsp oyster sauce (or hoisin for a sweeter alternative)
1 tbsp honey or brown sugar
1 tbsp water
½ tsp black pepper
Optional: ½ tsp red pepper flakes or a dash of chili oil for heat

For the Steamed Rice:
1½ cups jasmine or basmati rice
3 cups water
Pinch of salt

Directions

In a bowl, mix the sliced chicken with soy sauce, cornstarch, vinegar, and sesame oil.

Let marinate for at least 15 minutes (or up to 1 hour in the fridge).

Rinse rice under cold water until the water runs clear.

In a saucepan, bring water to a boil, add rice and salt.

Reduce heat, cover, and simmer for 15 minutes.

Remove from heat and let sit (covered) for 5 minutes, then fluff with a fork.

Mix soy sauce, oyster sauce, honey, water, and pepper in a small bowl. Set aside.

Heat 1 tbsp oil in a large pan or wok over medium-high heat.

Add the marinated chicken and stir-fry for 4–5 minutes, or until browned and cooked through.

Remove chicken from the pan and set aside.

In the same pan, add the remaining 1 tbsp oil.

Sauté garlic for 30 seconds until fragrant.

Add sliced peppers (and onion if using), stir-fry for 3–4 minutes, keeping them slightly crisp.

Return the cooked chicken to the pan.

Pour in the stir fry sauce and toss everything together.

Cook for 2–3 minutes until the sauce thickens and coats everything nicely.

Taste and adjust seasoning if needed (add more soy sauce or spice).

Spoon the sizzling garlic chicken and peppers over hot steamed rice.

Garnish with green onions and sesame seeds if desired.