Ingredients
– 2 cups cooked rice (preferably day-old)
– 1 pound boneless, skinless chicken breasts, diced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 cup mixed vegetables (peas, carrots, bell peppers)
– 100 ml Bang Bang sauce (store-bought or homemade)
– 2 green onions, sliced
– Soy sauce, to taste
– Salt and pepper, to taste
– Sesame seeds, for garnish
Equipment Needed
– Large skillet or wok
– Spatula
– Cutting board
– Knife
– Measuring cups and spoons
– Bowl for mixing sauce (if making homemade)
Step-by-Step Instructions
Let’s get started! First off, I heat my skillet over medium-high heat and add the vegetable oil. Once it’s nicely hot, I toss in the diced chicken and season it with salt and pepper. As the chicken sizzles and starts to turn golden, I can’t help but revel in the delicious scents wafting through my kitchen. After about 5-7 minutes of cooking, I remove the chicken and set it aside. I use this time to catch my breath, especially with the anticipation of the dish ahead! (See the next page below to continue steps…)