Thai Basil Chicken

Prepare Your Ingredients
Wash and dry your produce.
Cut the lime in half.
Trim and discard the ends of the snow/sugar snap peas, then cut in half.
Thinly slice the red bell pepper and then cut strips in half.
Finely chop the shallot.
Mince 2 garlic cloves.
Slice the basil leaves to make about 3 Tbsp.
Pat chicken dry and cut into 1-inch pieces.

Cook the Rice
Combine the rice, 1 cup water, 1 tsp. olive oil and a little salt in a pot and bring to a boil on high.
Reduce heat to low, cover tightly, and simmer for 18-20 minutes or until all the liquid is absorbed.
Remove from heat and set aside covered.

Saute the Snow Peas & Peppers
Heat a medium pan over medium-high heat.
Add the sesame seeds to the dry pan and cook about 20 seconds tossing frequently until they darken and become fragrant, then set aside.
In the same pan, heat 2/3 of the sesame oil over medium-high heat until hot.
Saute the snow peas and bell pepper about 5 minutes or until crisp-tender, tossing occasionally.
Remove pan from heat then add remaining sesame oil to veggies.
Season with salt and pepper tossing to combine, then transfer to a dish, and set aside.

Cook the Chicken
In the same pan as you cooked the veggies, heat 1 tsp. olive oil over medium-high until hot.
Add the shallots and garlic and cook about 30 seconds or until fragrant.
Add the chicken to the pan and cook 3 - 4 minutes, tossing occasionally, (add oil if pan dries).
Add the asian glaze and about ½ tsp. sriracha (more for spicier) to the container of cornstarch and mix well.
When the chicken is just about done, add the asian glaze, a pinch of salt, the snow peas, and the red peppers to the pan, stirring to coat the chicken.
Cook an additional 1 - 2 minutes.
Remove the pan from the heat and stir in the basil.

Plating
Add the juice of ½ the lime, 2/3 of the sesame seeds, and 1 tsp. olive oil to the rice.
Fluff the rice with a fork and divide evenly between your plates.
Place the veggies and chicken alongside the rice and drizzle any remaining sauce over the chicken.
Sprinkle remaining sesame seeds over the chicken.
Place a lime wedge on each plate for garnish. Enjoy!