Chicken and Vegetable Rice Bowl

1.In a medium bowl, combine the chicken thighs with bicarbonate of soda, 1/2 tsp light soy sauce, and a pinch of white pepper. Mix well and let marinate for 15 minutes.

2.Rinse the Jasmine rice under cold water until the water runs clear. Drain and set aside.

3.In a large pot or deep skillet, heat 2 tbsp of canola oil over medium-high heat. Once hot, add the marinated chicken thighs and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside.

4.In the same pot, add the sliced brown onion and sauté until translucent, about 3 minutes. Add the snow peas, red capsicum, and carrot, stirring for an additional 3-4 minutes until the vegetables are tender but still vibrant in color.

5.In a small bowl, mix the oyster sauce, 1 tbsp light soy sauce, chicken stock powder, cornflour, caster sugar, sesame oil, and 1/3 cup water. Stir until well combined.

6.Return the chicken to the pot with the vegetables, then pour the sauce mixture over the top. Stir to coat everything evenly and allow to simmer for 2-3 minutes until the sauce thickens slightly.

7.In a separate pot, bring 1 1/2 cups of water to a boil. Add the rinsed Jasmine rice, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

8.To serve, divide the cooked rice into bowls, top with the chicken and vegetable mixture, and drizzle with any remaining sauce. Garnish with sesame seeds or sliced green onions if desired.