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.

Ingredients

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

Preparation

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.