Honey-Chili Cashew Chicken with Bell Peppers and Snap Peas

Rinse the rice in a sieve and drain it well. Put it in a saucepan with the water.

For this step: jasmine rice, water

Bring the rice to a boil over high heat, then cover, lower the heat to low and simmer until the water is absorbed, 15 to 18 minutes.

While the rice cooks, wash and dry the bell pepper, snap peas and scallions.

For this step: red bell pepper, sugar snap peas, scallions

In a small bowl, whisk the soy sauce, honey, vinegar, chili-garlic sauce, broth and the cornstarch for the sauce until smooth. Peel and mince the garlic, peel and finely grate the ginger, and put them together in another small bowl.

For this step: low-sodium soy sauce, honey, rice vinegar, chili-garlic sauce, low-sodium chicken broth, cornstarch, garlic, ginger

Remove the stem and seeds from the bell pepper and peel the onion. Cut both into bite-size pieces and put them in a bowl together. Pull the strings from the snap peas. Thinly slice the scallions and keep them for the end.

For this step: yellow onion

On a separate board, cut the chicken into bite-size pieces. Toss them in a bowl with the salt, pepper and the rest of the cornstarch. Set the sauce and the prepared vegetables beside the stove.

For this step: cornstarch, boneless skinless chicken breasts, salt, ground black pepper

When the rice has absorbed the water, take it off the heat and let it rest, covered, until the grains are tender and separate when fluffed, 10 minutes. Keep it covered until serving.

Heat half the oil for the chicken in a wide skillet over medium-high heat.

For this step: vegetable oil

Once the oil shimmers, add half the chicken in a single layer and cook, turning occasionally, until browned and almost cooked through, 5 to 7 minutes. Move it to a plate.

Add the rest of the oil for the chicken and cook the rest of the chicken the same way, 5 to 7 minutes. Add it to the plate.

For this step: vegetable oil

Add the rest of the oil to the skillet, then the onion and pepper. Stir-fry until they soften at the edges, 3 to 4 minutes.

For this step: vegetable oil

Add the snap peas and stir-fry until bright green, about 2 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.

Whisk the sauce again and pour it into the skillet. Return the chicken and its juices and toss until the sauce coats the vegetables and the chicken reaches 165°F, 2 to 3 minutes. Take the skillet off the heat and fold in the cashews, sesame oil and scallions.

For this step: cashews, toasted sesame oil

Fluff the rice and divide it among bowls. Spoon the cashew chicken and vegetables over it, dividing the sauce among the bowls.