Ingredients

• 4 cups water
• 2 cups white rice
• 0.67 cups low-sodium soy sauce , or to taste
• 0.25 cups brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 0.25 teaspoons red chili flakes
• 3 skinless , boneless chicken breast halves, thinly sliced
• 2 tablespoons sesame oil , divided
• 1 head broccoli , broken into florets
• 1 onion , cut into large chunks
• 1 cup sliced carrots
• 1 , 8 ounce
• 1 green bell pepper , cut into matchsticks

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
3. 3 Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth.
4. 4 Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
5. 5 Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes.
6. 6 Transfer vegetables into a dish; set aside.
7. 7 Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side.
8. 8 Stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes.
9. 9 Serve over rice.

Nutrition per serving