Ginger-Lemon Chicken & Rice Bowl

Steps

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1. 1
   Add 60g raw jasmine rice to a pot with 120g water and a pinch of salt. Stir quickly, then heat on high. Once boiling begins, reduce to low heat and simmer for 15 minutes.
   ▶ ≈0:08
2. 2
   Dice 200g chicken breast into bite-sized pieces. Cut half a red and half a yellow bell pepper into similar-sized pieces as the chicken. Slice 1 chili pepper. Lightly smash 2 garlic cloves, trim the roots, and grate using a microplane. Grate 2 thumb-sized pieces of ginger. Finely dice a few pieces of lemon zest with a knife.
   ▶ ≈0:35
3. 3
   In a glass, combine 25g soy sauce, 10g rice vinegar, and 10g honey. Optionally add 0.5g cornstarch to thicken the sauce.
   ▶ ≈1:36
4. 4
   Heat a pan to medium-high heat with 3g oil. Add chicken pieces with a pinch of salt and stir-fry for about 1 minute per side until colored, then immediately remove from the pan.
   ▶ ≈2:04
5. 5
   Reduce heat to medium, add another 3g oil, then add bell peppers, chili, and lemon zest with another pinch of salt. Stir-fry for 3 minutes until vegetables are tender.
   ▶ ≈2:29
6. 6
   Add the grated ginger and garlic, and stir-fry for about 20 seconds more.
   ▶ ≈2:47
7. 7
   Return the chicken and sauce to the pan, stir-fry for 30 seconds until the sauce thickens and bubbles, then remove from heat.
   ▶ ≈2:53
8. 8
   Place cooked rice in a bowl, top with the ginger-lemon chicken. Optionally add half a sliced avocado on top.
   ▶ ≈3:06