This no-fuss stir-fry is on the table in 30 minutes or less, making it the perfect solution for nights that are short on time. Made simple but tasty with chicken, kid-approved greens and fragrant jasmine rice, it meets no resistance when faced with picky eaters.
Place rice and 310ml (1¼ cups) cold water in a medium saucepan over high heat and bring to the boil. Cover, reduce heat to low and cook for 15 minutes or until rice is cooked. Remove from heat and keep covered. While rice is cooking, continue with step 2.
Cut chicken into 3cm pieces.
Crush garlic. Cut florets from broccoli and thinly slice stem. Thinly slice spring onion, keeping white and green parts separate. Trim and halve snow peas.
Heat oil in a frypan over a medium-high heat. Add chicken and a pinch of salt, and cook, stirring occasionally, for 4–5 minutes or until browned. Add garlic and white spring onion and stir for 30 seconds or until fragrant.
Add broccoli, snow peas, oyster sauce and 40ml (2 tablespoons) water. Cover with a lid and steam for 3–4 minutes or until broccoli is tender but still retains some bite. Season to taste with a pinch of salt.
Divide rice between bowls and top with chicken and broccoli stir-fry. Sprinkle with green spring onion to serve.