Asian-Fusion Chicken with Rice and Vegetables

• Servings: 2
• Difficulty: medium
• Time: 40 minutes
• Tools: large frying pan, pot, knife, cutting board, measuring cups, measuring spoons, spatula

Ingredients

• 2 boneless, skinless chicken breasts (350g)
• 1 tablespoon (15ml) vegetable oil
• 1 cup (200g) jasmine rice
• 2 cups (470ml) chicken broth
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) hoisin sauce
• 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5g) ginger, minced
• 2 cloves (6g) garlic, minced
• 1 small onion (150g), sliced
• 1 bell pepper (150g), sliced
• 1 carrot (100g), sliced
• 1 cup (150g) broccoli florets
• 1 cup (150g) snap peas
• Salt and pepper to taste

Instructions

1. Cook the jasmine rice according to package instructions.
2. Heat the vegetable oil in a large frying pan over medium heat.
3. Season the chicken breasts with salt and pepper, then add them to the pan. Cook for 6-8 minutes per side, until cooked through. Remove the chicken from the pan and set aside.
4. In the same pan, add the ginger, garlic, onion, bell pepper, carrot, broccoli florets, and snap peas. Cook for 5 minutes, until the vegetables are crisp-tender.
5. In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, and sesame oil. Pour the sauce into the pan with the vegetables.
6. Slice the cooked chicken breasts into strips and add them back to the pan. Cook for an additional 2-3 minutes, until heated through.
7. Serve the Asian-fusion chicken with the cooked jasmine rice.