Chicken and Basil Stir-Fry

Cook the rice: Add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the water has been absorbed, 12-14 min.

Cook the chicken: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. (Don't discard the marinade - we'll use it later to make a sauce!) Cook until the chicken is golden-brown, 5-6 min. Transfer the chicken to a plate.

Add another drizzle of oil to the pan. Add the green onions and carrots. Cook until lightly golden, 2-3 min. Add the snap peas, reserved marinade and 1 tbsp water (double for 4 people). Bring to a boil and cook until the veggies are tender-crisp, 3-4 min.