• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, trim peas.
• Peel, then cut half the onion into 1/4-inch slices (use all for 4 servings).

• To a zip-top bag, add remaining garlic salt, 1/4 tsp (1/2 tsp) pepper and cornstarch. Shake to combine, then open bag.
• Pat chicken dry with paper towels, then cut into 1/2-inch slices.
• Add chicken to zip-top bag, then close and shake bag to coat chicken completely.

• Heat a large non-stick pan over medium-high. 
• When hot, add 2 tbsp (4 tbsp) oil, then chicken. Cook for 5-7 min, stirring occasionally, until browned and cooked through.**
• Transfer to a paper-towel lined plate.
• Carefully wipe the pan.

• Reduce heat to medium.
• To the pan, add 1/2 tbsp (1 tbsp) oil, onions and peas. Cook for 3-4, stirring often, until tender-crisp.
• Season with salt and pepper.
• To a microwaveable bowl, add 1/2 tbsp (1 tbsp) butter, ginger sauce and 1/4 tsp (1/2 tsp) sugar. Microwave for 15-30 seconds until butter is melted.

• Fluff rice with fork, add 1 tbsp (2 tbsp) butter.
• Divide rice, veggies and chicken between plates.
• Drizzle ginger sauce over top.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken thighs.