Ingredients:

  • 1 lb boneless, skinless chicken thighs, diced
  • 3 cups cooked jasmine rice, preferably chilled
  • 1 cup mixed bell peppers, diced (red, yellow, green)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas (optional)
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sugar
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • 2 tablespoons vegetable or peanut oil

Instructions:

  1. Prepare marinades: In a bowl, combine diced chicken with soy sauce, fish sauce, and sugar. Set aside to marinate for 10 minutes.
  2. Heat oil: In a hot wok or large frying pan, add vegetable oil and swirl to coat the surface.
  3. Cook chicken: Add marinated chicken to the wok. Stir-fry until no longer pink, about 4-5 minutes.
  4. Add aromatics: Toss in the onion and garlic. Sauté until fragrant, about 1 minute.
  5. Stir-fry vegetables: Add bell peppers and frozen peas (if using). Cook for another 2 minutes.
  6. Incorporate rice: Add chilled jasmine rice. Break up any clumps and combine thoroughly with the chicken and veggies.
  7. Add sauces: Drizzle in the remaining soy sauce and oyster sauce, stirring to evenly coat the rice.
  8. Finish with toppings: Remove from heat. Stir in sliced green onions and garnish with fresh cilantro. Serve with lime wedges on the side.