Asian-Inspired Stir-Fry with Ginger Rice

Rinse 1 cup of jasmine rice until water runs clear. In a medium saucepan, combine rice with 2 cups of water and 1 tablespoon of minced fresh ginger. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

While rice cooks, cut 1 pound of boneless chicken thighs into 1-inch pieces. Slice 2 bell peppers into thin strips, julienne 2 medium carrots, and cut 2 cups of broccoli into bite-sized florets.

Mince 3 cloves of garlic and the remaining 1 tablespoon of fresh ginger. Slice 4 green onions, separating white and green parts.

In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 2 teaspoons of sesame oil, 1 tablespoon of honey, and 1 tablespoon of cornstarch until smooth.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces and cook for 4-5 minutes until browned and cooked through. Remove chicken to a plate.

Add remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.

Add bell peppers, carrots, and broccoli to the wok. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.

Add 1 cup of frozen peas to the wok and stir-fry for 1 minute.

Return chicken to the wok. Pour the sauce mixture over everything and stir continuously until the sauce thickens, about 1-2 minutes.

Fluff the ginger rice with a fork and divide among 4 plates. Top with the stir-fry mixture, garnish with green parts of green onions and 1 tablespoon of sesame seeds.