Prepare the Jasmine Rice
1. Rinse jasmine rice under cold water until the water runs mostly clear. Add rice and water to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork. Or use rice cooker.
Prepare the Hoisin Ginger Sauce
2. In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, brown sugar and 2–4 tablespoons of water. Set aside.
Sauté the Vegetables
3. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add the broccoli florets and sauté for 2–3 minutes, stirring occasionally.
4. Add the sliced bell peppers, onion, and carrots. Season with salt and black pepper. Continue sautéing for another 4–5 minutes until the vegetables are tender-crisp and lightly caramelized.
5. Remove the vegetables from the skillet and transfer to a separate bowl or plate. Set aside.
Cook the Hoisin Ginger Ground Chicken
6. In the same skillet, heat 2 tablespoons avocado oil over medium-high heat. Add the ground chicken and cook for 8–10 minutes, breaking it apart with a wooden spoon until lightly browned and cooked through.
7. Add the freshly grated ginger and minced garlic directly to the ground chicken. Stir and cook for another 1–2 minutes until fragrant.
8. Pour the prepared sauce over the chicken and stir until evenly combined. Reduce heat to medium and simmer for 3–5 minutes, allowing the sauce to reduce, thicken, and evenly coat the chicken.
Assemble the Bowls
9. Divide the jasmine rice evenly between four bowls. Arrange the hoisin ginger ground chicken alongside the rice, followed by the sautéed vegetables. Sprinkle sesame seeds over the chicken and garnish with sliced green onions if desired. Serve warm.
