Roast chicken with vegetables

Bring water and white rice to a boil in a saucepan over high heat.

Cover and simmer over medium-low heat until rice is tender and liquid is absorbed (about 20 to 25 minutes).

In a medium bowl, whisk together soy sauce, brown sugar and cornstarch until smooth.

Add minced fresh ginger, minced garlic, and red pepper flakes.

Add thinly sliced chicken and stir. Cover and marinate in the refrigerator for at least 15 minutes.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.

Add a head of broccoli, disassembled into florets, onion cut into large pieces, chopped carrots, chopped water chestnuts and match cut bell peppers.

Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Transfer vegetables to a dish.

Heat the remaining 1 tablespoon sesame oil in the same skillet over medium-high heat.

Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side.

Stir in vegetables and reserved marinade and bring to a boil.

Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.