1. Heat sesame oil in a large heavy skillet or Dutch oven over medium-high heat.

2. Add chicken in a single layer. Season with salt and pepper. Sear 4–5 minutes until golden brown but not fully cooked through.

3. Reduce heat to medium. Add garlic and ginger. Cook 30 seconds until fragrant.

4. Stir in soy sauce, oyster sauce, rice vinegar, and honey. Simmer 1 minute.

5. Add rinsed jasmine rice and chicken broth. Stir gently to combine.

6. Mix in shredded carrots and diced bell pepper.

7. Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer 18–20 minutes. Do not lift the lid.

8. Remove from heat and let rest covered for 5 minutes.

9. Fluff rice with a fork. Drizzle toasted sesame oil over the top.

10. Garnish with green onions and sesame seeds before serving.

Notes
Rinse rice thoroughly to prevent gummy texture.
Do not lift the lid while simmering to ensure proper steam cooking.
For extra flavor, toast sesame seeds in a dry pan before garnishing.
Chicken breast may be substituted, but reduce simmer time slightly to prevent drying.
Store leftovers in an airtight container for up to 4 days.