Rter Recipe

1. Cook the rice

Rinse the long-grain rice under cold water until the water runs mostly clear. Combine rinsed rice, 3 cups water, 1/2 tsp kosher salt, and 1 tbsp olive oil in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep warm.

2. Prepare the chicken and vegetables

While the rice cooks, pat the chicken pieces dry and season lightly with 1/8 tsp salt and a pinch of black pepper. Heat a large nonstick skillet or wok over medium-high heat with 1 tbsp olive oil. Add the chicken in a single layer and sear until golden and cooked through, about 4-5 minutes, turning once. Remove chicken to a plate and set aside. In the same pan, add the diced onion and red bell pepper; cook 3-4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in the frozen peas and carrots and cook 2 minutes until heated through.

3. Return chicken

Return the cooked chicken to the pan with the vegetables and toss to combine, keeping the heat at medium.

4. Make the sauce

In a small bowl combine 1 cup chicken broth, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1/2 tsp ground black pepper, and 1/4 tsp crushed red pepper flakes. Whisk until honey is dissolved. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water; stir until smooth.

5. Pour the sauce into the pan with the chicken and vegetables and bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and simmer 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables. Taste and adjust seasoning with additional soy sauce or salt if needed.

6. Serve: Spoon the cooked rice into bowls or on plates, top with the chicken and vegetable mixture, and spoon over any remaining sauce. Garnish with sliced green onions and toasted sesame seeds, and serve lime wedges on the side for squeezing over each portion.

7. To serve later: let components cool to room temperature, store rice and chicken mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.