Chicken and Vegetable Stir Fry

Put rice and water into a pot over medium high heat and bring to a rolling boil. Stir, reduce heat, then cover and simmer for 15 minutes.

Heat 1 tbsp oil in a deep skillet and add chicken. Cook chicken over medium high heat, stirring occasionally until there’s no longer pink.

Stir together chicken broth, soy sauce, cornstarch, sugar, garlic powder, and 1 teaspoon ground ginger in a large bowl. Pour sauce mixture over the chicken and let the sauce set and heat.

Heat remaining 1 tablespoon olive oil in a skillet. Add vegetables, remaining ground ginger, and red pepper. Cook vegetables until the seasonings are evenly distributed and veggies are crisp-tender.

Plate rice, chicken and vegetables. Drizzle with sauce.