This High-Protein Chicken Stir-Fry Will Keep You Full For Hours

2 pounds boneless, skinless chicken breasts1 bunch scallions, trimmed1 red bell pepper11 baby bok choy2 tablespoons extra virgin olive oil½ teaspoon fine sea salt¼ teaspoon black pepper¾ tablespoon cornstarch1 cup basmati rice

1 teaspoon garlic powder1 teaspoon minced ginger4 garlic cloves, gratedJuice of 1 lemon (about1½ tablespoons)3 tablespoons tamari3 tablespoons hoisin sauce½ teaspoon fine sea salt¼ teaspoon black pepper

Cut the chicken into ½-inch cubes and place in a large bowl.Make the marinade: Whisk together the garlic powder, ginger, garlic, lemon juice, tamari, hoison, salt, and pepper in a small bowl and pour over the chicken. Stir to coat the chicken. Let sit for 10 to 15 minutes while the chicken comes to room temperature.Meanwhile, prep your veggies. Cut the scallions into ¼-inch pieces, and finely chop the bell pepper and bok choy.Heat the olive oil in a large frying pan over medium heat.Add the bell pepper, bok choy, and scallions to the pan and cook until slightly wilted, about 3 to 5 minutes. Season with the salt and pepper.Add the marinated chicken to the pan and cook for over medium heat, until slightly golden on the outside and fully cooked, 7 to 8 minutes.Whisk the cornstarch together with ¾ tablespoon water to make a slurry. This will thicken the sauce. Stir into the pan and cook for a few minutes, until the sauce thickens to your liking. Taste and adjust seasonings.Place the rice in a fine-mesh strainer and rinse until the water runs clear. Transfer to a pot with 1½ cups water. Place over medium-high heat and bring to a boil.Lower the heat to a simmer, cover the pot and cook until the water is absorbed, 12 minutes. Remove from the heat but keep the lid on to allow the rice to steam for 10 minutes. Fluff the rice with a fork.Spoon the chicken over the rice and serve immediately. Store any leftovers in an airtight container in the fridge for up to 5 days.