Asian Chicken Thigh Stir-Fry with Jasmine Rice

1.Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 3 cups of water in a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

2.While the rice cooks, prepare the sauce by whisking together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and crushed red pepper flakes in a small bowl. Set aside.

3.Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Season the chicken thighs with salt and pepper. Add the chicken to the pan in a single layer and cook for 4-5 minutes without stirring to get a nice sear. Flip and cook for another 3-4 minutes until cooked through and golden brown. Remove chicken from the pan and set aside.

4.In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.

5.Add the sliced red bell pepper, snap peas, and julienned carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender but still vibrant.

6.Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly. Cook for an additional 2 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.

7.Remove from heat and stir in the green parts of the sliced green onions. Taste and adjust seasoning with salt and pepper if needed.

8.To serve, fluff the jasmine rice with a fork and divide among four plates. Spoon the chicken thigh stir-fry over the rice. Garnish with toasted sesame seeds and fresh cilantro leaves for a bright finish.