Ingredients:
- 4 cups water
- 2 cups white rice
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- ¼ tsp.red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 2 Tbsp. sesame oil, divided
- 1 head broccoli, broken into florets
- 1 cup snow peas
- 1 onion, cut into large chunks
- 8 oz. can sliced water chestnuts, drained
- 1 green bell pepper, cut into matchsticks
Directions:
- 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.
- Meanwhile, combine soy sauce, brown sugar and cornstarch in a medium glass or ceramic bowl; stir until smooth. 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.
- Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat.
- Add broccoli, snow peas, onion, water chestnuts and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
- 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. 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. Serve over rice.
