Ginger-Sesame Stir-Fry

I love stir fry, so recipes like this often catch my eye. From October 2006 Prevention magazine.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup sushi rice, rinsed and drained
• 1 1⁄4 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 1⁄2 bunches  Broccolini, sliced diagonally
• 1  red bell pepper, cored and thinly sliced
• 2  teaspoons cornstarch, dissolved in 2/3 c water
• 1⁄2 teaspoon salt
• 2  teaspoons  toasted sesame oil

Directions

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