Kickin' Chicken Stir-Fry

🥘 Ingredients

• bell pepper
  2 unit
• butter
  4 tbsp
• chicken breast strips
  20 oz
• garlic
  4 clove
• honey
  1.5 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• paper towel
• salt
• scallions
  2 unit
• sesame oil
  2 tbsp
• sesame seeds
  1 tbsp
• soy sauce
  4 tbsp
• sriracha
  2 tsp
• vegetable oil
  2 tsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim, then thinly slice scallions , separating greens and whites.

   scallions: 2 unit
2. 

   2

   Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until just softened, ⏱️ 2 minutes . Add jasmine rice , 1¾ cups water, and a pinch of salt . Bring to a boil. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, jasmine rice: 1.5 c, salt
3. 

   3

   Halve, core, and seed bell pepper , then cut into thin strips. Cut one lime in half; cut the other into quarters. Mince or grate garlic . In a small bowl , combine soy sauce , honey , garlic, and the juice from one lime half. Mix in half the sriracha (2 packets).

   bell pepper: 2 unit, lime: 2 unit, garlic: 4 clove, soy sauce: 4 tbsp, honey: 1.5 oz, sriracha: 2 tsp
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the bell pepper strips and cook, tossing, until tender, ⏱️ 5 minutes . Remove from the pan and set aside. Pat chicken breast strips dry with a paper towel ; season with salt and pepper. Heat another drizzle of vegetable oil in the same pan. Add the chicken and cook, tossing, until browned, ⏱️ 5 minutes .

   vegetable oil: 2 tsp, chicken breast strips: 20 oz, paper towel
5. 

   5

   Pour the soy sauce mixture into the pan, scraping up any browned bits. Cook until the chicken is cooked through and the sauce is sticky and thick, ⏱️ 2 minutes . Stir in the bell peppers. Turn off the heat, then stir in sesame oil and 1 TBSP butter . Season with salt and pepper.

   sesame oil: 2 tbsp, butter: 2 tbsp
6. 

   6

   Fluff the rice with a fork, season with a squeeze of lime and salt and pepper. Divide between plates. Top with the chicken stir-fry. Sprinkle with sesame seeds and scallion greens. Serve with lime quarters for squeezing over, drizzling with remaining sriracha if desired (skip for kids).

   sesame seeds: 1 tbsp