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Ingredients 370 g white rice 950 ml water 160 ml soy sauce 55 g brown sugar 8 g cornstarch 6 g minced fresh ginger 8 g minced garlic 0.4 g red pepper flakes 3 skinless, boneless chicken breast halves, thinly sliced 15 ml sesame oil 1 green bell pepper, cut into matchsticks 1 (8 ounce) can sliced water chestnuts, drained 1 head broccoli, broken into florets 120 g sliced carrots 1 onion, cut into large chunks 15 ml sesame oil

Nutrition Facts Total Fat 12.1g   Cholesterol 161mg   Sodium 1790mg   Total Carbs 76.7g   Dietary Fiber 4.9g   Protein 67.7g   *Percent Daily Values are based on a 2,000 calorie diet.

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. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• 3. 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. Remove vegetables from skillet and keep warm.
• 4. Remove chicken from marinade, reserving liquid. 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. Serve over rice.