tablespoon olive oil
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups water, Plus 1/4 cup (60 ml) (480 mL)
1 cup white rice, rinsed(200 g)
½ cup soy sauce (120 mL)
1 tablespoon rice vinegar
¼ cup honey (85 g)
2 tablespoons sriracha
1 tablespoon cornstarch
1 cup broccoli (150 g)
1 cup carrot (120 g)
½ red bell pepper
Method of Preparation
Heat olive oil in a large nonstick pot on medium heat.
Add chicken, season with salt and pepper, and sauté for 8 minutes
Add garlic and ginger, sauté for 2 minutes until fragrant.
Add 2 cups (480 ml) of water and the rice and stir.
Cover the pot and bring water to a boil.
Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Add broccoli, carrots, and peppers. Stir to combine.
Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).