Chicken, Bell Pepper & Kale Stir-Fry with Peanut Sauce over Rice

Directions

1. Rinse the jasmine rice in cold water using a strainer, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce heat to low. Cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let the rice stand, covered, for 5 minutes.
3. Peel and mince the ginger and place it in a small bowl with the peanut sauce, a splash of rice vinegar, a touch of water, salt, and pepper. Stir to combine and set aside.
4. Preheat a nonstick skillet over medium-high heat.
5. Wash, dry, trim, and seed the bell peppers; cut them into medium dice.
6. When the skillet is hot, add a little oil and swirl to coat the bottom. Add the bell pepper and ground chicken; cook, breaking the meat apart with a spoon, until browned and crumbly, about 4–5 minutes.
7. Add the kale in handfuls, letting each addition wilt before adding more, until fully wilted and tender.
8. Pour in the prepared sauce and cook just until the kale is tender and the sauce thickens slightly, about 1–2 minutes more. Remove from heat and keep warm.
9. To serve, split the cooked rice between bowls and top with the chicken and kale stir-fry, spooning over extra sauce if desired.