Sort ingredients
chefmomager
QR Code
Listen
Pdf
Cut white and light green parts of scallions into 2-inch pieces and set aside in a small bowl. Thinly slice the remaining dark green parts of the scallions and reserve for topping.
Combine soy sauce, mirin, brown sugar, 2 teaspoons cornstarch and ½ teaspoon pepper in a small bowl; set aside. Toss chicken with the remaining 1 teaspoon cornstarch and ¼ teaspoon pepper in a large bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add broccoli, bell pepper and 2-inch scallion pieces; cook, stirring often, until the vegetables are tender-crisp, about 2 minutes. Return the chicken to the pan and stir in ginger and the reserved soy sauce mixture. Cook, stirring often, until the sauce thickens and coats the chicken, 4 to 5 minutes.
Divide rice evenly among 4 bowls. Top with the chicken and vegetable mixture and the reserved sliced scallions; garnish with sesame seeds, if desired.