PREP (DO THIS FIRST)

Rice: Rinse 90 g basmati until water runs mostly clear.
Chicken: Cut into bite-size pieces.
Onion: Thin slices.
Carrots: Thin coins or half-coins.
Bell pepper: Thin strips.
Garlic: Finely chopped.

STEP 1: COOK THE RICE

Add rice, water, salt to pot.
Bring to boil.
Cover -> low heat 10–12 min.
Turn heat off -> rest covered.

Don’t lift the lid.

STEP 2: START THE PAN (BASE FLAVOR)

Heat pan on medium-high.
Add 1 tbsp oil.
Add onions.
Cook 3–4 min until soft and lightly golden.

STEP 3: GARLIC (VERY SHORT)

Add garlic.
Stir 30 seconds only.
Smell = fragrant, not brown.

STEP 4: CARROTS

Add carrots.
Add 2 tbsp water.
Cook 2–3 min, stirring.
They should still have a little bite.

STEP 5: CHICKEN

Add chicken.
Spread out in the pan.
Do not stir for 1–2 min (important for browning).

Stir and cook 5–6 min total until:
No pink inside + Light golden edges

STEP 6: BELL PEPPER

Add bell pepper.
Cook 2–3 min.
Pepper stays crisp, not soft.

STEP 7: SAUCE

Add:
Soy sauce
Honey
Water

Stir and let bubble 1 minute until glossy and lightly reduced.

Taste:
Too salty → add a splash of water
Too sweet → tiny soy splash

STEP 8: SERVE

Fluff rice with fork.
Rice into bowl.

Chicken & veggies on top.