Spicy Chicken and Veggie Rice Bowl

1.Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, season the chicken breasts with salt, pepper, and spicy red pepper flakes on both sides.

3.In a large skillet over medium-high heat, add a drizzle of oil. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden brown color. Remove from the skillet and let it rest for a few minutes before slicing it into strips.

4.In the same skillet, add the trimmed green beans and sauté for about 3-4 minutes until they are bright green and tender-crisp. Add the halved cherry tomatoes and cook for an additional 2 minutes until they are slightly softened. Season with salt and pepper to taste.

5.In a small bowl, mix together the soy sauce, Korean mayo, and minced ginger to create a sauce.

6.To assemble the bowls, start with a base of fluffy basmati rice, top with the sautéed green beans and cherry tomatoes, and then add the sliced chicken breast. Arrange the cucumber slices on the side.

7.Drizzle the sauce over the top and garnish with fresh basil leaves. Serve immediately.