Sweet Ginger Chicken Stir-Fry Bowls

Produce
1 bunch green onions (7-8)
1 large red bell pepper
1 clove garlic 

Chicken
2 good sized skinless boneless chicken breasts 
2T flour

Sauce
1 T brown sugar
½ C Sweet Ginger Sesame Sauce (House of Tsang)
½ C water

Rice
1 C basmati rice (Mahatma)
1 ¾ C water

Extras
Toasted Sesame Oil or Olive Oil
Salt and pepper
3T butter

Directions

1. Thinly slice green onions, separating bottom (only white), middle (white/green), and tops (green, for garnish)
2. Dice red bell pepper into 1-inch pieces
3. Peel and finely chop garlic clove (add more to taste)
4. In a saucepan heat a small drizzle of toasted sesame oil oil add whites of the green onions and cook until fragrant. Add 1¾ cups of water and bring to a boil. Stir in 1 cup of basmati rice. Cover. Reduce heat and simmer for 20 minutes or until all water is absorbed. Keep covered and off heat until ready to serve.
5. Pat dry chicken breasts and slice into ¼ inch thick pieces. Place in a bowl, season with salt and pepper. Add 2T flour and toss to coat. Heat 2T toasted sesame oil in a large pan over med-hi heat. Add chicken pieces in a single layer (may need to do in batches). Cook, flipping once so both sides brown and the chicken cooks through, 4-6 minutes. Transfer to a plate and set aside.
6. In the same pan heat a drizzle of toasted sesame oil over a medium heat. Add red bell pepper, garlic, middle green onions, and a pinch of salt. Cook, stirring occasionally, until bell pepper begins to soften, 4-5 minutes.
7. Add ginger sauce, water, and brown sugar to the pan with the veggies; stir to combine.
8. Return chicken to the pan and increase heat to medium high. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes. Turn off heat; stir in 1½T butter.
9. Fluff rice with fork; stir in1½T butter.
10. Divide the rice between bowls and top with chicken stir-fry. Garnish with green onion tops and serve

Picture from Every Plate

Recipe adapted from Every Plate recipe card