Preparation Steps

• Heat sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
• Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
• Add the broccoli florets and sliced carrots to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
• In a small bowl, whisk together the soy sauce and rice vinegar. In another small bowl, mix the cornstarch with water to create a slurry. Pour the soy sauce mixture into the skillet, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens.
• Serve the ground chicken and vegetable mixture over cooked rice. Garnish with sesame seeds, if desired.