Ingredients:

  • 1.5 cups jasmine rice
  • 2.25 cups water
  • 0.25 tsp salt
  • 1 lb lean ground chicken
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup sugar snap peas
  • 2 tbsp avocado oil
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a rice cooker or pot, bring to a boil, then simmer on low for 15 minutes until tender and water is absorbed.
  2. Heat avocado oil in a skillet over medium-high heat. Add ground chicken, breaking it apart with a spatula, and cook until mahogany-colored and fully cooked (about 5-7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, stir-fry broccoli, carrots, and snap peas for 3-4 minutes until bright green and tender-crisp.
  4. Return the chicken to the pan. Stir in soy sauce, honey, ginger, garlic, and sesame oil for 1 minute. Pour in the cornstarch slurry (cornstarch mixed with water) and stir for 30 seconds until the sauce thickens into a velvety coating.