Stir together the 1 cup uncooked rice and 1 1/2 cups water in a saucepan over medium-high heat and bring to a boil.
Cover then pan and reduce the heat to low. Simmer the rice over low heat (DO NOT REMOVE THE LID) for 10 minutes.
Turn off the heat and allow rice to sit (KEEP THAT LID ON) for 15 more minutes.
THE CHICKEN:
Stir together the 1/4 cup water, 1 TBSP cornstarch, 1 TBSP soy sauce, and 1 TBSP peanut oil in a bowl until thoroughly combined and the cornstarch has dissolved. Stir in the chicken until well coated then set aside to marinate for 20 minutes.
Heat a wok over high heat until the pan is very hot.
Add 1 TBSP of peanut oil to the wok and tilt the pan until coated in the oil.
Add the chicken to the wok in a single layer and allow to sear for about 20 seconds. Stir-fry the chicken until no longer pink then transfer to a plate and set aside.
THE SAUCE:
Combine the 1/4 cup soy sauce, 2 TBSP rice vinegar, 1 TBSP cornstarch, 2 tsp sesame oil, and the 1/2 tsp crushed red pepper to a bowl. Mix until thoroughly combined then set aside.
THE STIR-FRY:
Wipe out the wok then get it hot again on the stove over high heat.
Add 1 TBSP of peanut oil to the wok and tilt the pan until coated in the oil.
Add the ginger, garlic, bell pepper, onion, and broccoli to the wok and stir-fry for about 3 minutes.
Add the chicken and sauce into the wok and continue to stir-fry about 2 more minutes.
Fluff the rice with a fork and serve with the chicken and vegetables.
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