Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry.

Heat olive oil in a large nonstick pot on medium heat.

Add chicken, season with pepper, and sauté for 8 minutes.

Add garlic and ginger, sauté for 2 minutes.

Add 2 and 1/4 cups of water and the rice and stir.

Cover the pot and bring water to a boil.

Uncover, stir, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally to prevent sticking.

Add broccoli, carrots, and peppers. Stir to combine.

Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.

Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).