Sichuan-Style Stir-Fried Cornish Hen with Ginger, Snow Peas, and Jasmine Rice

Rinse the jasmine rice until the water runs clear and steam according to package instructions.

Slice the Cornish hen breast into thin, bite-sized strips and toss with the five-spice powder and half the dark soy sauce.

Heat a wok or heavy-bottomed skillet over high heat. Add a splash of water to prevent sticking, then add the hen strips. Sear quickly until they turn opaque and golden around the edges.

Push the meat to the side, add the grated ginger and the scallion whites, stirring rapidly until fragrant—about 30 seconds.

Add the snow peas and water chestnuts to the pan. Toss vigorously for 2 minutes until the peas turn bright green and retain a satisfying crunch.

Drizzle the remaining soy sauce and the sesame oil over the mixture, tossing to coat everything in a glossy, savory glaze.

Remove from heat immediately to maintain texture. Serve the stir-fry over a bed of steaming jasmine rice, garnished with the remaining fresh scallion greens.