# What You’ll Need:
→ Proteins
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 3 tbsp low sodium soy sauce
03 - 2 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey or maple syrup
06 - 2 tbsp fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tbsp sriracha or chili garlic sauce (optional)
→ Rice
09 - 1 1/4 cups jasmine or short-grain white rice, rinsed
10 - 2 cups water
→ Vegetables
11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz sugar snap peas or snow peas, halved
14 - 2 spring onions, sliced
→ Garnishes
15 - 2 tbsp toasted sesame seeds
16 - Fresh coriander (cilantro) leaves
17 - Lime wedges
# How-To Steps:
01 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, minced garlic, and optional sriracha. Pour half of this mixture over chicken pieces and marinate for 15 minutes, reserving the remaining sauce for later.
02 - Rinse rice under cold water until clear. Combine rice and water in a covered saucepan, bring to a boil, then reduce heat and simmer for 12 to 15 minutes until tender. Fluff with a fork and set aside.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add marinated chicken, discard marinade, and cook, stirring frequently, for 5 to 7 minutes until golden brown and cooked through. Remove and keep warm.
04 - Using the same pan, quickly stir-fry julienned carrot, sliced red bell pepper, and halved sugar snap peas for 2 to 3 minutes until crisp-tender.
05 - Divide cooked rice evenly among four bowls. Top with chicken and vegetables, then drizzle with reserved sauce.
06 - Sprinkle spring onions and toasted sesame seeds over the bowls, add fresh coriander leaves and lime wedges. Serve immediately.
