Korean-Style Ginger-Garlic Chicken Thighs with Wilted Snow Peas and Steamed Jasmine Rice

Rinse the jasmine rice until the water runs clear, then steam according to your preferred method until fluffy.

While the rice cooks, cut the chicken thighs into bite-sized strips.

Heat a wok or heavy-bottomed skillet over high heat with the olive oil.

Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

Add the minced fresh ginger and garlic to the pan, tossing constantly for 30 seconds until fragrant and sizzling.

Toss in the snow peas and stir-fry for 2-3 minutes until they are bright green and crisp-tender.

Season generously with salt and pepper to taste.

Serve the chicken and snow peas over a bed of the steaming jasmine rice, ensuring the aromatic juices from the pan are drizzled over the top.