Chicken and Pepper Stir-Fry with Steamed Rice

Method

1. Step 1 of 13

   Rinse the rice in a sieve until the water runs clear.

   • long-grain rice

   

2. Step 2 of 13

   Put the rice and water in a saucepan and bring to the boil.

   • long-grain rice
   • water

   

3. Step 3 of 13

   Cover, turn the heat to low and cook for 10 minutes, then leave covered off the heat.

   • long-grain rice
   10 min

   

4. Step 4 of 13

   Cut the chicken into even strips across the grain.

   • chicken breast

   

5. Step 5 of 13

   Deseed the peppers and cut them into long strips.

   • bell peppers

   

6. Step 6 of 13

   Mince the garlic, grate the ginger and slice the spring onions, keeping green and white apart.

   • garlic
   • fresh ginger
   • spring onions

   

7. Step 7 of 13

   Stir the soy sauce, honey and sesame oil together in a small bowl.

   • soy sauce
   • honey
   • sesame oil

8. Step 8 of 13

   Heat the vegetable oil in a wide pan over high heat until it shimmers.

   • vegetable oil

   

9. Step 9 of 13

   Fry the chicken strips for 5 minutes, turning, until browned and cooked to 74 °C.

   • chicken breast
   74 °C / 165 °F5 minPoultry (whole, parts, and ground) to 74 °C / 165 °F

10. Step 10 of 13

    Add the peppers, garlic, ginger and spring onion whites and stir-fry for 3 minutes.

    • bell peppers
    • garlic
    • fresh ginger
    • spring onions
    3 min

11. Step 11 of 13

    Pour in the sauce and toss for 1 minute until it thickens and coats everything.

    • soy sauce
    • honey
    • sesame oil
    1 min

    

12. Step 12 of 13

    Fluff the rice with a fork and spoon into bowls.

    • long-grain rice

    

13. Step 13 of 13

    Top the rice with the stir-fry and scatter over the spring onion greens and sesame seeds.

    • spring onions
    • sesame seeds