Chicken Stirfry

 2 cups white rice

4 cups water

2/3 cups soy sauce

1/4 cup brown sugar

1 Tablespoon cornstarch

1 Tablespoon minced fresh ginger (ground ginger will work)

1 Tablespoon minced garlic

1/4 teaspoon red pepper flakes

3 skinless, boneless chicken breasts thinly sliced or diced

1 Tablespoon sesame oil

1 green pepper, cut into matchsticks

1 ( 8ounce) can water chestnuts, drained

1 head broccoli, broken into pieces

1 cup sliced carrots

1 onion, diced

1 Tablespoon sesame oil

Cook rice however you want to.

Combine soy sauce, brown sugar, and cornstarch 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.

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 tender. Remove vegetables from skillet and keep warm.

Remove chicken from marinade, reserving liquid. Heat 1 Tablespoon sesame oil in a 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 and cook until chicken is no longer pink in the middle and vegetables are tender- about 5-7 minutes. 

Serve over rice.