30 Minute Chinese Imperial Chicken With Garlic Rice
A healthy fast dinner this Imperial Chicken Chinese Recipe checks all the boxes. Tender chicken stir-fried with red bell peppers in a flavorful homemade sesame stir-fry sauce and served over garlic-scented rice.
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Servings: 4 servings
Ingredients
For The Rice
- 2 cups Jasmine rice
- 1 tablespoon avocado oil or grapeseed or peanut oil
- 2 cloves garlic, minced
- 2 1/2 cups water (or broth)
- 1/2 teaspoon kosher salt
For the chicken
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 2 teaspoons toasted sesame oil
- 2 teaspoons oyster sauce
- 1 tablespoon rice vinegar or Chinese cooking wine
- 2 tablespoons avocado oil or grapeseed or peanut oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
For the Rice
- Rinse rice a few times in cold water and drain.
- Heat the 1 tablespoon of oil in a large saucepan over medium heat. Add the 2 cloves minced garlic and cook until fragrant but not brown, about 1 minute.
- Add water and salt and cover. Bring to a boil over high heat (the lid will keep the water from evaporating and boil faster).
- Stir in rice and cover. Return to a boil then lower heat so it is gently simmering. Let cook covered for 12 minutes.
- Remove from heat and keep covered while you prepare the chicken.
For the Chicken
- Whisk together the soy sauce, brown sugar, sesame oil, oyster sauce, rice vinegar, and fresh ginger in a medium bowl until combined. Keep near the stove.
- Heat oil in a large frying pan or wok over high heat. Add chicken in two batches and fry until golden on all sides, about 3 minutes. It's okay if it is not cooked through all the way it will continue cooking in the sauce.
- Add all the chicken back to the pan along with the red pepper and the sauce. Let the sauce come to a boil for 2 minutes.
- Stir in the green onion and sesame seeds and serve with the rice.
Notes
- Optional cornstarch: If you want the sauce to be thicker, toss the chicken pieces with 1 tablespoon cornstarch before frying. The residual cornstarch will thicken the sauce when it hits the hot pan.
- Add more vegetables: Add 2 cups finely chopped broccoli, sugar snap peas, frozen peas, or a few handfuls of baby spinach along with the bell peppers.
- Storage: Any leftovers can be kept in an airtight container for up to 5 days.
- Sub the protein: Use thinly sliced pork tenderloin or steak or try with peeled and deveined shrimp.