Chicken Stir-Fry with Rice

Ingredients

• 1300 g White Long Grain Rice(300g)
• 2150 g Red Bell Pepper(150g)
• 3150 g Green Bell Pepper(150g)
• 4100 g Yellow Onion(100g)
• 560 ml Soy Sauce(60g)
• 615 ml Sesame Oil(14g)
• 7600 ml Water(600g)
• 8500 g Chicken Breast or Thighs(500g)
• 915 g Fresh Garlic(15g)
• 1010 g Fresh Ginger(10g)
• 1110 g Cornstarch(10g)
• 1215 g Honey or Brown Sugar(15g)
• 1330 ml Vegetable Oil(28g)
• 1420 g Green Onions(20g)
• 1510 g Fresh Parsley(10g)
• 161 g Red Chili Flakes(1g)
• 172 g Sesame Seeds(2g)

Instructions

1. 1Rinse the rice and combine it with 600 ml of water in a pot; bring to a boil, then cover and simmer on low for 15 minutes.
2. 2In a small bowl, whisk together the soy sauce, honey, minced ginger, and cornstarch until smooth to create the stir-fry glaze.
3. 3Heat 15 ml of vegetable oil in a large skillet or wok over high heat and cook the chicken until golden brown and fully cooked; remove and set aside.
4. 4Add the remaining oil to the same skillet and stir-fry the bell peppers, onions, and garlic for 3-5 minutes until tender-crisp.
5. 5Return the chicken to the skillet, pour the prepared sauce over the mixture, and toss constantly for 1-2 minutes until the glaze thickens and coats everything.
6. 6Drizzle the sesame oil over the stir-fry and give it a final toss to add a nutty aroma and glossy finish.
7. 7Fluff the rice and place it in a bowl next to the chicken stir-fry, then garnish heavily with green onions, parsley, and chili flakes.