3/4 lb. chicken cut into bite size pieces
1 small onion, diced
2 celery stalks, thinly sliced
1 cup julienned carrots
1/2 cup bell pepper, diced
4 cloves garlic, mined
1/2 cup rice vinegar
1/2 cup oil
1/2 cup soy sauce ( I use gluten-free soy sauce)
1 cup chicken broth
1/4 cup honey or sugar
3 tablespoons grated ginger (tip for freezing leftover ginger)
1 cup white basmati rice
1/4 cup sesame seeds (optional)
2 cups broccoli, finely chopped
Brown chicken in a large skillet with a lid.
While the chicken is browning, mix the vinegar, oil, soy sauce, honey, and ginger together in a small bowl.
Add the rest of the veggies, except for the broccoli. Add the rice, sesame seeds, sauce, and broth. Cook over a medium-high flame until it reaches a boil.
Lower flame, place lid on pan and simmer for 15 minutes.
Add broccoli and simmer for an additional 5 minutes or until liquid is cooked off.
Let stand for 5 minutes.