Chicken Stir Fry - Nicci & Jennifer

Ingredients:
2 c. white rice
4 c. water
2/3 c. soy sauce
1/4 c. brown sugar
1 T cornstarch
1 T. minced fresh ginger
1 T. minced garlic
1/4 t. read pepper flakes
 3 skinless, boneless chicken breast halves, thinly sliced
1 T. sesame oil
1 green bell pepper, cut into matchsticks
1 (8oz) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 c. sliced carrots
1 onion, cut into large chunks
1 T. sesame oil

Directions:
1. 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.
2. 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.
3. Heat 1 T. sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
4. Remove chicken from marinade, reserving liquid. Heat 1 T. sesame oil in 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; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.