Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
1 cup basmati rice
16 fl oz (2 cups) water
Slice chicken into thin strips. Transfer to a small bowl, drizzle with soy sauce, and toss to coat. Set aside.
1 ½ lb chicken breasts, boneless skinless
2 tsp soy sauce
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
Wash, trim ends, and thinly slice brussels sprouts.
2 lb brussels sprouts
Preheat a skillet over medium-high heat.
Peel and mince garlic and ginger. Wash and dry green onions; trim the root ends and chop.
2 cloves garlic
2 (1 inch) pieces ginger
1 small bunch green onions (scallions)
Coat bottom of skillet with oil. Add chicken strips and cook until cooked through, 3-4 minutes per side. Transfer to a plate.
about 2 tbsp virgin coconut oil
Roughly chop peanuts. Set aside.
¼ cup peanuts, roasted unsalted
Return skillet to stove and add a little more oil. Add garlic, ginger, and pepper and cook until fragrant, 15-30 seconds.
¼ tsp crushed red pepper
Add sprouts and, stirring occasionally, cook until softened, 2-3 minutes.
In a medium bowl, whisk together soy sauce, vinegar, honey, sesame oil, and water.
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
½ cup water
Add sauce to skillet and cook, stirring occasionally, until liquid thickens, 2-3 minutes.
Return chicken to skillet and add green onions. Toss and remove from heat.
Uncover the rice and fluff with a fork.
To serve, place rice on a plate, top with stir fry, and sprinkle with peanuts. Enjoy!