Instructions:
Step 1: In a bowl, toss chicken with soy sauce and cornstarch. Let marinate for 10-15 minutes.
Step 2: Cook rice by combining it with water and a pinch of salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
Step 3: In a small bowl, mix all the spicy sauce ingredients until well combined. Set aside.
Step 4: Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
Step 5: In the same pan, add a bit of oil if needed. Sauté garlic, ginger, broccoli, bell peppers, and carrots for 3-4 minutes until crisp-tender.
Step 6: Return the chicken to the pan, pour in the spicy sauce, and add water or broth. Toss to coat everything evenly and cook for 2-3 more minutes until sauce thickens.
Step 7: Sprinkle with red pepper flakes to taste and serve hot with rice.
Storage and Reheating Tips:
Divide into meal prep containers and store in the fridge for up to 4 days. Reheat in the microwave or stovetop until hot. Add a splash of water if the sauce thickens too much during storage.
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