Stir-Fried Chicken and Zucchini Rice Bowl

1Rinse the jasmine rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. Combine the rinsed rice and 2 cups of water (2 cups) in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water (2 cups) is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2While the rice cooks, heat 1 tablespoon of vegetable oil (2 tablespoons) in a large skillet or wok over medium-high heat.

3Add the thinly sliced chicken breast to the skillet. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

4In the same skillet, add the remaining 1 tablespoon of vegetable oil (2 tablespoons). Add minced garlic (3 cloves) and sliced onion (1 small), stir-fry for about 1 minute until fragrant and translucent.

5Add the sliced zucchini (1 medium) to the skillet. Stir-fry for 3-4 minutes until the zucchini (1 medium) is crisp-tender but still vibrant green.

6Return the cooked chicken to the skillet with the vegetables. Stir to combine.

7Add soy sauce (2 tablespoons), oyster sauce (1 tablespoon), sesame oil (1 teaspoon), black pepper, and red pepper flakes (¼ teaspoon) (if using). Stir well to evenly coat the chicken and zucchini (1 medium) with the sauce. Cook for another 1-2 minutes until heated through.

8Taste and adjust seasoning with salt if needed.

9To serve, divide the fluffy jasmine rice (1 cup) into bowls. Top each bowl with the stir-fried chicken and zucchini (1 medium) mixture.

10Garnish with sliced green onions (2) and toasted sesame seeds for (1 tablespoon) added flavor and texture.