Honey Chicken Stir Fry

Tonight's dinner was supposed to be something yummy sounding from Cook's Country. There were issues. My husband suggested we have chicken stir fry, so I went online and came across this recipe. After reading through the reviews, I decided to make some of the modifications suggested and came up with this version:

Honey chicken Stir Fry adapted from Caroline Sperry via Allrecipes

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
3 teaspoons olive oil, divided
3 garlic clove, minced
4 tablespoons honey
1 tablespoon garlic chili sauce
1 tablespoon grated fresh ginger
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange juice
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
Hot cooked rice

Directions
Combine garlic, honey, chili sauce, soy sauce, orange juice and ginger in a large bowl. Add cubed chicken and marinate for 20 minutes. In a large nonstick skillet or wok, heat two teaspoons oil until just smoking. Add the chicken and marinade. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Serve over rice.


I always struggle to make rice properly, so turned to the internet for help and found these directions. For the first time ever, rice (that wasn't Minute Rice) came out PERFECTLY!

How to Cook Rice by Steve Pavlina
Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. I normally make 3c rice with 4.5c water for a single batch.
Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes.
Eat and enjoy. Be careful when you remove the lid, since a lot of steam may escape when you do.