(please excuse lack of veggies in top pic, my husband only eats veggies sparingly so this is how his dish looks, compared to my dish below with all veggies and no chicken. Also please note I don't have the bean sprouts, mine didn't survive through the weekend)
1 pack boneless skinless chicken breast, sliced into small pieces
1 red bell pepper Julienned
2 cups mushroom chopped
2 cups sugar snap peas with ends cut off
5 green onions cut on an angle
1 cup bean sprouts washed
5 cloves garlic slivered
1.5 cups chicken/vegetable broth
1 tbsp ground ginger
2 tsp pepper
1 pinch crushed red pepper
2 tsp garlic powder
1 tbs lemon juice
white rice prepared as instructed on package.
In large skillet brown chicken. Add veggies, black and red pepper. Cook until veggies are tender (or to your liking, I like em crunchy) add chicken stock and soy sauce to deglaze the pan and pick up all the bits from the bottom. Add in seasonings and boil on high until sauce thickens and reduces. Plate rice and cover with veggies and chicken.
For the vegetarian version sauté veggies to your liking and add the stock and seasonings subbing veggie stock for chicken.
If you want more sauce just increase the amount of broth you put in and add more soy sauce to taste. Also sesame seeds would be great in this but I was out.