Spicy Chicken Stir-Fry

Boil water and uncooked rice in a large cooking vessel over extremely high heat. Gradually decrease the heat to a lower, more moderate level, cover the vessel, and let it cook for an extended period of time until the rice is soft and all liquid has been absorbed, approximately 20 to 25 minutes.

Simultaneously, combine soy sauce, brown sugar, and a powdered starch mixture in a medium-sized container; mix until the ingredients are well combined. Add minced ginger, garlic, and dried red pepper flakes to the mixture; then add diced chicken and stir until it is evenly coated. Cover the container and refrigerate for at least 15 minutes.

Heat a small amount of sesame oil in a large cooking pan or wok over a moderately high heat. Add broccoli, onion, carrots, water chestnuts, and bell peppers; stir-fry until they are just tender, roughly 5 minutes. Transfer the vegetables to a separate serving dish; set aside.

Heat the remaining sesame oil in the same cooking pan or wok over a moderately high heat. Add diced chicken, reserving the marinade mixture, and cook until it is lightly browned on both sides; stir in the vegetables and reserved marinade. Bring to a boil, then cook and stir until the chicken is no longer pink in the center and vegetables are tender, approximately 5 to 7 minutes. Serve over cooked rice.