Ginger-Glazed Chicken Thighs with Steamed Jasmine Rice and Wilted Rainbow Chard

Steam the jasmine and wild rice blend in a rice cooker or covered pot until fluffy and tender.

While the rice cooks, prepare the rainbow Swiss chard by removing the thickest stems and roughly chopping the leaves.

Steam the chard in a bamboo steamer or a fine-mesh colander over boiling water for 2-3 minutes until vibrant and wilted, then toss immediately with a light drizzle of the Asian ginger dressing.

Slice the pre-cooked sweet Asian chicken thigh fillets into strips and reheat them in a non-stick pan over medium heat until the glaze is bubbling and the edges are slightly caramelized.

To plate, mound the aromatic rice in a shallow bowl, top with the ginger-dressed chard, and fan the glazed chicken over the side. Serve hot, ensuring the ginger dressing provides a bright, acidic contrast to the savory chicken.