This is what you will need:
For the Chicken:
1 lb chicken breast, cut up in inch size pieces
1 tbsp Cornstarch
1 tbsp sesame oil (you may find you need more)
chopped green onions
3 garlic cloves, minced
1/2 tsp of crushed red pepper flakes
1/2 tsp of powdered ginger
2 tbsp rice wine vinegar
2 tbs soy sauce
2 tsp sugar
crushed peanuts (I just use cocktail nuts)
For the rice:
2-3 cups of day old brown rice (depends on how much left over you want, I usually use brown minute rice and cook it a day or two before and leave in refrigerator until I am ready to use it)
1/2 large onion, chopped
2 garlic cloves, minced
1 cup of mixed frozen veggies (I buy a bag with peas, carrots, green beans and corn)
1/4 cup soy sauce
2 tbsp sesame oil
What you do:
Toss the chicken breast with about a tbsp of cornstarch, maybe a little more...just make sure the pieces are mostly covered.
I use a small wok for the chicken, and a very large wok for the rice. Get the sesame oil in both. In the large walk, heat the oil then add your onion and garlic for a few minutes. Then add in the veggies.
Once the veggies are defrosted, push to one side and cook your eggs.
While the egg is cooking, heat up your small wok with sesame oil. Add chicken.
Once your egg is fried, add in the rice, soy sauce and sesame seeds. Just keep stirring until heated through, and ready to serve.
Combine the soy sauce, sugar and vinegar in a small bowl and set aside.
Once your chicken is cooked, push to the side and add green onion, garlic, red pepper flakes, and the powdered ginger to the wok. Let heat for a few seconds, then add in the soy sauce mixture and stir everything together. Add in peanuts and a tsp of sesame seeds. Heat thoroughly.