Mongolian Chicken Stir-Fry with Bell Peppers, Broccoli, and Jasmine Rice

Step 1: Cook the rice

In a medium saucepan, bring 4 cups of water to a boil. Add the jasmine rice, cover, and reduce heat to low. Simmer for 15-20 minutes, until rice is tender and liquid is absorbed.

• 2 cups jasmine rice

Step 2: Prepare the vegetables

Slice the onion, bell peppers, and cut the broccoli florets. Mince the garlic and ginger.

• 1 medium onion (thinly sliced)
• 2 medium bell peppers (sliced into thin strips)
• 3 cups broccoli florets
• 2 garlic cloves (minced)
• 1-inch piece fresh ginger (peeled and minced)

Step 3: Cook the chicken

In a large skillet or wok, melt the butter over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until chicken is cooked through.

• 1.5 pounds chicken breast (cut into 1-inch pieces)
• 2 tablespoons unsalted butter

Step 4: Make the sauce

In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, sesame oil, and black pepper.

• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon ground black pepper

Step 5: Stir-fry the vegetables and chicken

Add the onion, bell peppers, and broccoli to the skillet with the chicken. Stir-fry for 3-5 minutes until vegetables are crisp-tender. Pour in the sauce and toss to coat everything evenly. Allow the sauce to thicken for 1-2 minutes.

• Vegetables from Step 2
• Cooked chicken from Step 3
• Sauce from Step 4

Step 6: Serve

Serve the Mongolian chicken stir-fry over the cooked jasmine rice.

• Cooked rice from Step 1
• Mongolian chicken stir-fry from Step 5