Ingredients:

  • 1 cup (200g) brown rice, uncooked (long-grain preferred)
  • 2 cups (475ml) water or chicken broth
  • 1/2 teaspoon (2.5ml) salt
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 tablespoons (30ml) soy sauce (low-sodium recommended)
  • 1 tablespoon (15ml) fish sauce (optional)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) brown sugar (packed)
  • 1 tablespoon (15ml) sriracha (adjust to taste)
  • 1 teaspoon (5ml) grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) vegetable oil (or peanut oil)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup (100g) broccoli florets
  • 1/2 cup (50g) shredded carrots
  • 2 green onions, thinly sliced (for garnish)
  • 1/4 cup (25g) chopped fresh cilantro (for garnish)
  • 2 tablespoons (30ml) sesame seeds (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Rinse the brown rice. Combine rice, water/broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.
  2. In a large bowl, whisk together all marinade ingredients. Add chicken and toss to coat thoroughly. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken (discarding excess marinade) and cook, stirring frequently, until cooked through and browned, about 5-7 minutes. Chicken should reach an internal temperature of 165°F (74°C).
  4. Add bell peppers, broccoli, and carrots to the wok with the chicken. Stir-fry for another 3-5 minutes, or until vegetables are tender-crisp.
  5. Divide cooked brown rice among four bowls. Top with stir-fried chicken and vegetables.
  6. Garnish with green onions, cilantro, and sesame seeds. Serve immediately with lime wedges.