Cookwith - Ginger-Garlic Chicken Thighs with Veggie Rice Bowl

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs (about 6 thighs)
• 1 cup jasmine rice (uncooked)
• 2 1/4 cups low-sodium chicken broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, diced
• 1 cup sugar snap peas, trimmed and cut into thirds
• 1/4 cup green onions, thinly sliced
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp honey or maple syrup
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 lemon, cut into wedges
• Fresh cilantro or basil, for garnish (optional)