A quick and easy dish to make in no time, this chicken stir-fry is packed with veggies. Change it up by adding bean sprouts, bamboo shoots, snap peas, or any of your favorite Asian vegetables. Serve it with white or brown rice.


3 skinless, boneless chicken breast halves, thinly sliced
1 1/3 cups white rice
4 cups water
2/3-cup soy sauce
1/4-cup brown sugar
1-tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4-teaspoon red pepper flakes
1-tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets, stalk removed
1 cup sliced carrots
2 tablespoons dark oyster sauce
2 medium onions cut into large chunks
1-tablespoon sesame oil


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.

Combine soy sauce, brown sugar, oyster sauce 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 ½ hour.

Heat 1-tablespoon sesame oil in a large skillet over medium-high heat. Stir in bell pepper, water chestnuts, broccoli, carrots, and onion and cook until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

Remove chicken from marinade, putting aside liquid. Heat 1-tablespoon sesame oil in skillet over medium-high heat. Fry 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 no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over the cooked rice.