Quick Sautéed Chicken and Veggie Rice Bowl

Heat 2 tablespoons of peanut oil in a large wok or skillet over medium-high heat.

Add 1 pound of boneless, skinless chicken thighs, cut into 1-inch pieces, and sauté until lightly browned, about 5 minutes.

Add 1 sliced yellow onion and 2 cloves minced garlic and sauté for 2 minutes until fragrant.

Add 1 sliced red bell pepper and 1 sliced green bell pepper and sauté for 3 minutes, until slightly softened.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of ground ginger. Cook for 2 minutes, allowing the sauce to thicken slightly.

Add 1 cup of pre-cooked brown rice to the wok. Toss everything together until the rice is heated through and well coated with the sauce, about 3 minutes.

Garnish with sliced green onions and sesame seeds before serving.