Bring rice and water to a boil in a sauce pan over high heat. Reduce heat to medium- low, cover, and simmer until rice is tender, and liquid has been absorbed, 20-25 minutes.
2.
Combine soy sauce, brown sugar, and cornstarch in a small bowl; stire until smooth. Mix ginger and garlic into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
3.
Heat 1 Tbsp sesame oil in a large skillet over medium high heat. Cook and stir veggies, and onion just until tender, about 5 minutes. remove veggies from skillet and keep warm.
4.
Rermove chicken from marinade and, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium heat. Cook and stir chicken until slightly pink on the inside about 2 minutes per side; return veggies and reserved marinade to skillet. Bring to a boil, cookand stir until chicken is no longer pink and veggies are tender, 5-7 minutes. Serve with rice
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By
Katie Noller
