Stir-Fried Ginger Chicken with Basmati Rice

1Rinse the basmati rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear to remove excess starch.

2In a medium saucepan, combine rinsed basmati rice (1 cup) and 2 cups of water (2 cups). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water (2 cups) is absorbed and rice is tender.

3Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

4While the rice is cooking, heat 1 tablespoon of sesame oil (2 tablespoons) in a large non-stick skillet or wok over medium-high heat.

5Add the thinly sliced chicken breast to the skillet. Season lightly with salt and pepper. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly golden. Remove chicken from the skillet and set aside.

6In the same skillet, add the remaining 1 tablespoon of sesame oil (2 tablespoons).

7Add the grated ginger and minced garlic (3 cloves). Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic (3 cloves).

8Add the julienned carrot (1 medium), sliced red bell pepper, (1) and snap peas (1 cup). Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

9Return the cooked chicken to the skillet with the vegetables.

10In a small bowl, mix together soy sauce (2 tablespoons), gochujang, and chili flakes (½ teaspoon) until well combined.

11Pour the sauce mixture over the chicken and vegetables in the skillet. Toss everything together to coat evenly and cook for another 1-2 minutes to heat through and meld the flavors.

12Taste and adjust seasoning with additional salt or chili flakes (½ teaspoon) if desired.

13Serve the stir-fried ginger chicken and vegetables over the fluffy basmati rice (1 cup).

14Garnish with sliced green onions (2) and toasted sesame seeds (1 tablespoon) before serving.