Chicken Rice with Zucchini

Cooking the Rice Cook the jasmine rice according to package instructions, substituting chicken broth for water.

Marinating the Chicken In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, garlic powder, onion powder, and black pepper.

Marinating the Chicken Cut the chicken breasts into bite-sized pieces and place them in a medium bowl. Pour the marinade over the chicken and toss to coat. Let it marinate for 15 minutes.

Cooking the Chicken Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.

Cooking the Zucchini Stir-Fry In the same skillet, add 1 tablespoon of vegetable oil and heat over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.

Cooking the Zucchini Stir-Fry Add the sliced zucchini and red bell pepper to the skillet. Cook for 3-4 minutes, until the vegetables are slightly tender.

Cooking the Zucchini Stir-Fry In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and red pepper flakes. Pour the sauce over the vegetables and stir to coat.

Combining the Chicken and Zucchini Stir-Fry Return the cooked chicken to the skillet and toss with the vegetables and sauce. Cook for an additional 1-2 minutes to heat through.

Serve Serve the chicken and zucchini stir-fry over the cooked jasmine rice.