Ginger-Garlic Chicken Stir-Fry with Crispy Snow Peas, Bell Peppers, and Fragrant Jasmine Rice

Rinse 1.5 cups jasmine rice in a fine-mesh strainer under cold water until the water runs clear, about 1-2 minutes. In a medium saucepan, combine the rinsed rice with 2.25 cups water. Bring to a boil over high heat, then immediately reduce to the lowest heat, cover tightly, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.

While rice cooks, prepare all ingredients (mise en place is crucial for stir-fry). Cut 1.5 lbs boneless skinless chicken thighs into 1-inch bite-sized pieces. Peel and mince 3-inch piece fresh ginger root (about 2 tbsp). Mince 6 garlic cloves. Wash and trim 2 cups fresh snow peas, removing strings. Core and slice 1 red bell pepper and 1 orange bell pepper into 1/4-inch strips. Slice 1 bunch green onions, separating white and green parts.

In a small bowl, whisk together 1/3 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 tbsp cornstarch, 2 tsp sesame oil, and 1/4 cup water until the cornstarch dissolves completely. Set this stir-fry sauce aside.

Pat the chicken pieces completely dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large wok or 12-inch skillet over high heat until smoking hot, about 2-3 minutes.

Add 2 tbsp vegetable oil to the hot wok, swirling to coat. Immediately add the chicken pieces in a single layer (work in batches if needed to avoid crowding). Sear without moving for 2-3 minutes until golden brown on the bottom. Flip and cook another 2-3 minutes until cooked through. Remove chicken to a plate.

Add 1 tbsp vegetable oil to the same wok. Add the minced ginger, minced garlic, and white parts of the sliced green onions. Stir-fry for 30-45 seconds until fragrant but not browned, stirring constantly.

Add the sliced red and orange bell peppers to the wok. Stir-fry for 3-4 minutes, tossing frequently, until peppers are crisp-tender with slight char marks but still vibrant in color.

Add the trimmed snow peas to the wok. Stir-fry for 2 minutes, tossing constantly, until snow peas turn bright green and are crisp-tender.

Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (cornstarch settles), then pour it over the chicken and vegetables. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats everything with a glossy sheen.

Remove from heat. Fluff the jasmine rice with a fork and divide among 4 serving bowls. Top each bowl with the chicken and vegetable stir-fry. Garnish with the green parts of the sliced green onions and 2 tbsp sesame seeds. Serve immediately while hot.