Bake rice: Oven 375º. Square, lidded Pyrex dish. 2 cups short grain brown rice. 3 cups boiling water. Salt. Around a tablespoon of oil. Combine and bake for 50 minutes.
Bake chicken: Square, lidded Pyrex dish. 4 chicken breast halves. Salt and pepper. Cover and bake for 25 minutes in oven with rice.
Make sauce: Around a 1/2 cup of soy sauce, a heaping spoon of cornstarch. Combine. Then add around a 1/3 cup rice cooking wine, a good splash of sesame oil and a few pressed garlic cloves. Stir together.
Cut vegetables: 1 onion sliced into stripes. 3 carrots sliced on the diagonal. 1 red and 1 yellow pepper sliced into stripes. Small head of cauliflower cut into florets. 2 small heads of broccoli cut into florets.
Chicken: Remove from oven when ready and cut into cubes.
Make stir-fry: Heat lidded pan/wok with a little oil. Add onions and maybe a little salt. Sautee for a few minutes. Add carrots and a little water. Cover for a few minutes. Add cauliflower and a little water. Cover for a few minutes. Add peppers and a little water. Cover for a few minutes. Add broccoli and a little water. Cover for a few minutes. Uncover and add chicken, add sauce, add more water if needed, turn up heat and stir until sauce thickens. Serve over rice and sprinkle with toasted sesame seeds.