Kickin' Chicken Stir-Fry

🥘 Ingredients

• bell pepper
  1 unit
• butter
  2 tbsp
• chicken breast strips
  12 oz
• garlic
  2 cloves
• honey
  1 tbsp
• jasmine rice
  1 c
• lime
  2 unit
• scallions
  2 unit
• sesame oil
  1 tsp
• sesame seeds
  1 tsp
• soy sauce
  2 tbsp
• sriracha
  1 packet
• vegetable oil
  2 tbsp

🍳 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 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: 1 tbsp, jasmine rice: 1 c
3. 

   3

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

   bell pepper: 1 unit, lime: 2 unit, garlic: 2 cloves, soy sauce: 2 tbsp, honey: 1 tbsp, sriracha: 1 packet
4. 

   4

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

   vegetable oil: 2 tbsp, chicken breast strips: 12 oz
5. 

   5

   Pour soy sauce mixture into pan, scraping up any browned bits from the bottom. Let cook until chicken is cooked through and coated in a sticky, thick sauce ⏱️ 3 minutes . Stir in bell peppers. Remove pan from heat, then stir in sesame oil and remaining butter . Season with salt and pepper.

   sesame oil: 1 tsp, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork, then stir in a squeeze of lime juice and season with salt and pepper. Divide between plates and top with chicken stir-fry. Sprinkle with sesame seeds and scallion greens. Serve with lime quarters for squeezing over. Drizzle with remaining sriracha, to taste.

   sesame seeds: 1 tsp