Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup mixed vegetables (carrots, peas, and corn work great)
- 3 green onions, chopped (white parts and green parts separated)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons Bang Bang sauce (store-bought or homemade)
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
Equipment Needed
- Large skillet or wok
- Spatula or wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Serving dishes
Step-by-Step Instructions
To kick things off, I like to start by picking out my chicken and cutting it into bite-sized pieces. This helps it cook evenly, and I recommend seasoning it with salt and pepper for that extra flavor boost. Next, I heat up my large skillet over medium-high heat and add a tablespoon of vegetable oil. Once the oil starts shimmering, I toss in the chicken. Sizzling sounds fill my kitchen as I let it cook, stirring occasionally until it’s golden brown and cooked through, which usually takes about 5-7 minutes. I also like to sprinkle a little extra soy sauce during this stage for added flavor. (See the next page below to continue steps…)