Accompanied With Jasmine Rice Recipe

Rinse & Combine

Place 1.5 cups jasmine rice in a fine-mesh sieve and rinse under cold water, agitating with your hand, until the water runs clear (about 1–2 minutes). Drain well.

Cook Rice

In a medium saucepan combine rinsed rice, 2.25 cups water, 1/2 tsp kosher salt and 1 tsp butter or oil (optional). Bring to a boil over high heat uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prep Chicken

Trim excess fat from 1 lb chicken thighs and cut into 1–1.5 inch bite-size pieces. Pat dry with paper towels and season lightly with 1 tsp black pepper.

Make Sauce Mixture

In a bowl whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tbsp brown sugar, and 1 cup chicken stock (or water). In a small cup dissolve 1 tsp cornstarch in 1 tbsp cold water and set aside.

Sear Chicken

Heat a large skillet or wok over medium-high heat. Add 2 tbsp vegetable oil. When shimmering, add chicken pieces in a single layer (work in batches if needed) and sear until golden and mostly cooked through, about 3–4 minutes per side. Transfer chicken to a plate and set aside.

Aromatics

Lower heat to medium. Add a little more oil if the pan is dry and add 4 minced garlic cloves and 1 tbsp grated ginger. Sauté 30–45 seconds until fragrant but not browned.

Build the Sauce

Pour the prepared sauce mixture into the pan and bring to a simmer. Add the seared chicken back to the pan. Simmer gently 3–4 minutes to marry flavors and finish cooking the chicken.

Thicken Sauce

Give the reserved cornstarch slurry a quick stir and drizzle into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating. Taste and adjust seasoning — add up to 1/2 tsp more salt or a pinch of sugar if needed.

Finish & Garnish

Turn off heat and stir in sliced green onions and optional 1/4 cup cilantro. If sauce is too oily, spoon off excess. Keep warm until ready to plate.

Prep Veggies

While rice cooks and chicken sears, trim broccoli into florets (about 2 cups), thinly slice 1 carrot on bias, and slice 1/2 red bell pepper.

Blanch or Stir-Fry

Option A - Blanch: Bring a pot of salted water to a boil. Add broccoli and carrots and blanch 1–2 minutes until bright and slightly tender; drain and plunge into ice water to stop cooking. Toss with 1 tsp sesame oil and 1/2 tsp salt before serving. Option B - Stir-Fry: Heat a small skillet with 1 tsp vegetable oil over medium-high heat. Add carrots and cook 1–2 minutes, add broccoli and bell pepper and stir-fry 3–4 minutes until tender-crisp. Season with 1/2 tsp salt and finish with 1 tsp sesame oil.

Keep vegetables warm and serve alongside the chicken and jasmine rice.