1-1/2 cups uncooked jasmine rice
3-1/2 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
1/2 cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
3/4 cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
1/2 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.