Crispy Chicken & Vegetable Rice Bowl

1.Start by cooking the jasmine rice according to package instructions. Once cooked, set aside and keep warm.

2.In a bowl, combine the diced chicken with soy sauce, garlic powder, onion powder, paprika, and black pepper. Mix well and let marinate for at least 15 minutes.

3.While the chicken is marinating, prepare the vegetables. Boil the diced potatoes and sliced carrots in salted water until tender, about 10 minutes. Drain and set aside.

4.In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated chicken pieces and cook until golden brown and crispy, about 5-7 minutes. Remove the chicken from the skillet and set aside.

5.In the same skillet, add the boiled potatoes, carrots, broccoli florets, and red bell pepper. Stir-fry for about 5 minutes until the vegetables are tender-crisp. Season with a pinch of salt and pepper.

6.Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.

7.Add the crispy chicken back into the skillet with the vegetables and eggs. Drizzle with sesame oil and toss everything together to combine well.

8.To serve, place a generous scoop of jasmine rice in a bowl, top with the chicken and vegetable mixture, and garnish with chopped green onions.