1 tablespoon vegetable oil
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
½ cup jasmine rice
1 cup water
4 tablespoons sesame oil, divided
2 boneless, skinless chicken breasts
Salt and pepper
1 tablespoon rice wine vinegar
1 tablespoon mirin
1 tablespoon soy sauce
2 tablespoons Hoisin sauce
1 head baby bok choy
1 carrot, peeled and thinly sliced on an angle
1 teaspoon sesame seeds
Place a large, heavy-bottomed saucepan over a medium-high heat, and add the vegetable oil, garlic and ginger.
Sauté for 1-2 minutes, or until fragrant and slightly softened. Add the rice and 1 cup of water. Turn the heat to high, and bring the water to a boil. Reduce the heat to low, and cover for 12-14 minutes, or until fully cooked. Fluff with a fork, then transfer the rice to a serving dish and cover to retain heat.
Add half of the sesame oil. Season both sides of the chicken breasts with salt and pepper, then place in the saucepan. Cook 5-6 minutes on each side.
Add the rice wine vinegar, mirin, soy sauce and hoisin sauce, and mix. Spoon over the chicken, and cook an additional 1-2 minutes.
Transfer the chicken and all of the sauce to the serving dish with the rice.
Place the saucepan pack on the heat, and add the remaining half-tablespoon of sesame oil.
Once hot, add the carrot and cook 3-4 minutes. Then, add the bok choy and cook an additional 2-3 minutes, or until softened.
Add the vegetables to the serving dish and serve immediately.