Asian Chicken & Brussels Sprouts Stir Fry with Basmati Rice

Directions

1. Rinse the basmati rice in a colander under cold water until the water runs clear, then transfer to a small saucepan with water and bring to a boil.
2. Cut the chicken into thin strips and toss with a splash of soy sauce in a small bowl; set aside.
3. Once the rice boils, reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 to 18 minutes; keep covered and set aside when done.
4. Wash and trim the Brussels sprouts, then slice them thinly.
5. Heat a skillet over medium-high heat and lightly coat the bottom with oil.
6. Add the chicken and cook until no longer pink and evenly browned, about 3–4 minutes per side; transfer to a plate.
7. Roughly chop the peanuts and set aside.
8. In the same skillet, add a bit more oil and sauté minced garlic and grated ginger briefly until fragrant, about 15–30 seconds, then add the peppers (and green onions if using) and cook for another minute.
9. Toss in the Brussels sprouts and cook, stirring occasionally, until they soften, about 2–3 minutes; meanwhile whisk soy sauce, rice vinegar, honey, sesame oil, and water in a small bowl.
10. Pour the sauce over the vegetables, simmer until slightly thickened, 2–3 minutes, then return the chicken and green onions to the skillet; toss to combine and remove from heat.
11. Uncover the rice and fluff with a fork, then divide onto plates, top with the stir-fry, and sprinkle with peanuts before serving.