Ginger-Sesame Stir-Fry

• 1 cup sushi rice, rinsed and drained
• 1 14 cups water
• 2 tablespoons canola oil
• 1 tablespoon fresh grated fresh ginger
• 4 garlic cloves, minced
• 4 scallions, thinly sliced
• 1 lb boneless skinless chicken breast, sliced
• 1 12 bunches Broccolini, sliced diagonally
• 1 red bell pepper, cored and thinly sliced
• 2 teaspoons cornstarch, dissolved in 2/3 c water
• 12 teaspoon salt
• 2 teaspoons toasted sesame oil

1. Combine rice and water in small saucepan and bring to a boil.
2. Reduce heat to low, cover, and simmer 20 minutes.
3. Remove from heat and let stand ten minutes without lifting cover.
4. Preheat wok or large heavy-bottomed skillet over high heat 30 seconds.
5. Add canola oil, garlic, ginger, and scallions and stir 1 minute until scallions begin to soften.
6. Add chicken and continue to stir 2 minutes, until surfaces of chicken are mostly white.
7. Add broccolini and pepper.
8. Stir until slightly softened, 1 minute.
9. Add cornstarch mixture and salt, stirring to coat ingredients.
10. Bring to a boil, reduce heat to medium, and allow liquid to reduce to a thick sauce, about 1 minute.
11. Drizzle with sesame oil.
12. Wer hands and shape rice into 4 balls.
13. Serve with stir-fry.

sushi rice, water, canola oil, ginger, garlic, scallions, chicken, bunches, red bell pepper, cornstarch, salt, sesame oil

Taken from www.food.com/recipe/ginger-sesame-stir-fry-209693 (may not work)