Quick Easy Spicy Thai Chicken and Brown Rice Bowls

Ingredients

• 1 cup (200g) brown rice, uncooked (long-grain preferred)
• 2 cups (475ml) water or chicken broth
• 1/2 teaspoon (2.5ml) salt
• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tablespoons (30ml) soy sauce (low-sodium recommended)
• 1 tablespoon (15ml) fish sauce (optional)
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) brown sugar (packed)
• 1 tablespoon (15ml) sriracha (adjust to taste)
• 1 teaspoon (5ml) grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons (30ml) vegetable oil (or peanut oil)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup (100g) broccoli florets
• 1/2 cup (50g) shredded carrots
• 2 green onions, thinly sliced (for garnish)
• 1/4 cup (25g) chopped fresh cilantro (for garnish)
• 2 tablespoons (30ml) sesame seeds (for garnish)
• Lime wedges (for serving)