Asian-Inspired Sesame Ginger Chicken with Steamed Rice

Begin by preparing the marinade. In a medium bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1 tablespoon of grated fresh ginger, 2 minced garlic cloves, and 1 tablespoon of sesame oil.

Cut 2 pounds of chicken thighs into 1-inch pieces and place in a large zip-top bag. Pour the marinade over the chicken, seal the bag, and massage to coat evenly. Refrigerate for at least 20 minutes (or up to 4 hours for deeper flavor).

While the chicken marinates, prepare the rice. Rinse 2 cups of jasmine rice under cold water until the water runs clear. Add to a medium saucepan with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

Trim the ends of 1 pound of green beans and cut into 2-inch pieces. Slice 1 red bell pepper into thin strips. Chop 4 scallions, separating the white and green parts.

In a small bowl, make the sauce by combining the remaining soy sauce (about 1-2 tablespoons), 1 tablespoon of rice vinegar, 1 tablespoon of grated ginger, 2 minced garlic cloves, 1 tablespoon of sesame oil, and 1/2 teaspoon of red pepper flakes. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the sauce. Stir well and set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the green beans and stir-fry for 3-4 minutes until they begin to blister. Add the bell pepper and the white parts of the scallions, and continue to stir-fry for another 2 minutes until vegetables are crisp-tender. Transfer to a plate.

In the same wok, add the remaining 1 tablespoon of vegetable oil. Remove the chicken from the marinade (discard used marinade) and add to the hot wok. Stir-fry for 6-8 minutes until chicken is cooked through and slightly caramelized.

Return the vegetables to the wok with the chicken. Pour the prepared sauce over everything and stir continuously as the sauce thickens, about 2-3 minutes.

Sprinkle 2 tablespoons of toasted sesame seeds over the chicken and vegetables, reserving the remaining tablespoon for garnish.

Fluff the rice with a fork and divide among 5 plates. Top with the sesame ginger chicken and vegetables. Garnish with the green parts of the scallions and the remaining sesame seeds.