Thai Ginger Chicken (Gai Pad King)

1 ½ cups uncooked jasmine rice

3 ½ cups water

2 tablespoons vegetable oil

3 cloves garlic, minced

1 pound skinless, boneless chicken breast halves - cut into thin strips

1 tablespoon Asian fish sauce

1 tablespoon oyster sauce

1 tablespoon white sugar

½ cup fresh ginger, cut into matchsticks

1 large red bell pepper, cut into strips

¾ cup sliced fresh mushrooms

4 green onions cut into 2-inch pieces

½ teaspoon Thai red chile paste, or to taste

2 tablespoons chicken broth

salt and ground black pepper to taste

2 tablespoons fresh cilantro leaves

Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.