In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt. Bring to a boil. Cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Keep covered until ready to serve.

Meanwhile, finely grate 1 teaspoon each of garlic and ginger. Quarter mushrooms. Cut carrots on an angle into ¼-inch thick pieces. Cut broccoli florets, if necessary. Trim snap peas, if desired.

Heat 2 tablespoons oil in medium nonstick skillet over medium-high. Add plant-based chicken in a single layer and cook, without stirring, until browned and crisp on the bottom, about 3 minutes. Flip and cook until browned, 1–2 minutes more. Add veggies and cook, stirring occasionally, until veggies begin to turn bright green, 2—3 minutes.

To skillet with plant chicken and veggies, add grated ginger and garlic and ¼ cup water to skillet. Cover and reduce heat to medium; let veggies steam until crisp tender, 2—5 minutes more. Meanwhile, in a small bowl, stir to combine stir-fry sauce, cornstarch, ¼ cup water, and ¼ teaspoon vinegar.

Uncover veggies and increase heat to medium-high. Add sauce and cook, stirring, until veggies are nicely coated and sauce is thickened, 1—3 minutes. Season to taste with salt and pepper. Reduce heat to low to keep warm until the rice is ready. If sauce is too thick, thin with water, 1 tablespoon at a time.

Fluff rice with a fork and spoon onto plates; top with plant chicken, veggies, and sauce. Garnish with sesame seeds. Enjoy!