Chicken Stir-Fry with Vegetables

Rinse the rice under cold water until the water runs clear. Combine the rice with 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.

While the rice cooks, slice the chicken breast into thin strips about 1/4 inch thick. Cut the bell peppers into thin strips, separate the broccoli into small florets, slice the onion into half-moons, and mince the garlic.

In a small bowl, whisk together the soy sauce, sugar, and 2 tablespoons of water to make the stir-fry sauce. Set aside.

Heat 1 tablespoon of olive oil in a large wok or skillet over high heat until the oil just begins to shimmer. Add the chicken strips in a single layer and cook without stirring for 2 minutes to get a good sear, then stir and cook until golden and cooked through, about 3 to 4 more minutes. Transfer to a plate.

Add the remaining tablespoon of oil to the wok. Add the onion, broccoli, bell peppers, and mushrooms if using. Stir-fry over high heat for 3 to 4 minutes until the vegetables are crisp-tender and have some charred edges.

Add the minced garlic and stir-fry for 30 seconds until fragrant.

Return the chicken to the wok. Pour the sauce over everything and toss to coat evenly. Cook for 1 to 2 minutes until the sauce thickens slightly and glazes all the ingredients.

Fluff the rice with a fork. Divide the rice among 4 bowls and top with the stir-fry. Serve immediately while piping hot.