Ingredients
2 tablespoons rice vinegar2 tablespoons mirin (sweet rice wine)2 tablespoons chili garlic sauce1 tablespoon cornstarch1 tablespoon reduced-sodium soy sauce2 teaspoons fish sauce or additional soy sauce1/2 cup reduced-sodium chicken broth, divided2 cups instant brown rice2 teaspoons sesame oil4 cups fresh broccoli florets2 cups cubed cooked chicken2 green onions, sliced
Preparation
In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.
Stir in chicken and green onions; heat through. Serve with rice.
