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1
Place 4 cups of water into an appropriate sized pot.
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2
Put your rice into the water and let it boil.
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3
Once boiling lower the heat and cover the pot for 20 minute.
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4
Next, for the sauce combine the 1/2 c of water soy sauce hoisin sauce, cornstarch, ginger, and sesame oil; stir and set aside.
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5
Cut the florets from from the broccoli stems and separated the florets into small pieces.
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6
Cut broccoli stems crosswise into 1/4 inch slices and cut the pepper into short thin strips.
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7
In a large skillet heat 1 tbsp of the sesame oil over medium-high heat.
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8
Cook and stir broccoli stems for 1 minute.
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9
Add the florets and pepper slices; cook and stir for 3 - 4 minutes or until crisp or tender.
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10
Remove from skillet and set aside.
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11
Add the last tbsp of sesame oil to the skillet; add the chicken and cook and stir for 2-3 minutes or until no longer pink.
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12
Push chicken to the sides of skillet then stir sauce and add to the skillet.
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13
Cook and stir until thickened and bubbly. Return cooked veggies to the skillet.
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14
Stir the mixture to coat everything with the sauce and cook one more minute or until heated through.
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15
Take the skillet off the heat and serve with the rice.
