Chicken Stir-Fry

Ingredients

• 1 head broccoli 
• 0.3 cup brown sugar 
• 8 ounce water chestnuts drained sliced canned
• 1 cup carrots sliced
• 1 tablespoon cornstarch 
• 1 tablespoon ginger fresh minced
• 1 tablespoon garlic minced
• 1  bell pepper green cut into matchsticks
• 1  onion cut into large chunks
• 0.3 teaspoon pepper flakes red
• 1 tablespoon sesame oil 
• 3  chicken breast halves boneless skinless thinly sliced
• 0.7 cup soya sauce 
• 4 cups water 
• 2 cups rice white

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring rice and water 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.
2. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth.
3. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
4. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes.
5. Remove vegetables from skillet and keep warm.
6. Remove chicken from marinade, reserving liquid.
7. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes.
8. Serve over rice.