Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless chicken thighs, sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced
Instructions
- In a bowl, whisk soy sauce, hoisin, and sesame oil; set aside.
- Cook chicken in a skillet over medium-high heat until browned and cooked through; remove and set aside.
- In the same pan, stir-fry garlic and ginger until fragrant, then add vegetables and cook until crisp-tender.
- Return chicken, pour sauce over, toss to coat, heat through.
- Serve over jasmine rice and garnish with sesame seeds and green onions.
Notes
- Marinate chicken 15 minutes for deeper flavor
- Use tamari for gluten-free option
- Cook rice ahead for faster serving
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Chinese-inspired
- Diet: Dairy-free, Gluten-free option
Nutrition
- Serving Size: 1 plate (about 350-400 g)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 95 mg
