Ingredients
– 2 cups cooked rice (preferably day-old)
– 1 pound boneless, skinless chicken thighs, diced
– 1 cup mixed bell peppers, diced
– 1 cup sugar snap peas, trimmed
– 2 green onions, sliced
– 3 cloves garlic, minced
– 2 tablespoons soy sauce
– 3 tablespoons Bang Bang Sauce (store-bought or homemade)
– 2 tablespoons vegetable oil
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Equipment Needed
– Large skillet or wok
– Cutting board
– Chef’s knife
– Measuring cups and spoons
– Spatula or wooden spoon
– Mixing bowl
Step-by-Step Instructions
First, I like to start by preparing all my ingredients. This not only helps keep things organized but also allows flavors to shine without any last-minute chaos. In my large skillet, I heat up 2 tablespoons of vegetable oil over medium-high heat before adding the diced chicken thighs. I season them with a little salt and pepper and let them cook until they’re golden and cooked through, about 7 to 10 minutes. The aroma of sizzling chicken fills my kitchen, and it’s hard not to sneak a bite! (See the next page below to continue steps…)