Heat olive oil in a large nonstick pot on medium heat.
2. Step
Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Step
Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Step
Add 2 cups (480 ml) of water and the rice and stir.
5. Step
Cover the pot and bring water to a boil.
6. Step
Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Step
Add broccoli, carrots, and peppers. Stir to combine.
8. Step
Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
9. Step
Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
