Honey-Glazed Chicken Stir-Fry with Snap Peas and Rice

Rinse 1.5 cups rice under cold water until water runs clear. Add to a medium pot with 3 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.

While rice cooks, cut 1.5 lbs chicken breasts into 1-inch cubes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Trim ends from 2 cups snap peas. Core and slice 1 large red bell pepper into thin strips.

Mince 3 cloves garlic and grate 1 inch of fresh ginger. Slice 3 green onions, separating white and green parts.

In a small bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch until smooth.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate.

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

Add snap peas and bell pepper to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

Return chicken to the pan. Pour the honey-soy sauce mixture over everything and stir to coat. Cook for 2 minutes until sauce thickens slightly.

Fluff the cooked rice with a fork. Serve the stir-fry over rice and garnish with green parts of green onions.