Start by washing and chopping all of your vegetables so everything is ready to go before you begin cooking, slicing the peppers and onion thinly and cutting the broccoli into bite-sized pieces.

In a small bowl, whisk together the coconut aminos or soy sauce, sweet chili sauce, rice wine vinegar, freshly grated ginger, garlic powder, red pepper flakes, and sesame oil until fully combined and set aside.

Heat a large skillet or pan over medium heat and add a small amount of oil, then add the broccoli, peppers, snap peas, edamame, and onion, stirring occasionally as they cook until they become tender but still slightly crisp.

Remove the cooked vegetables from the pan and set them aside on a plate to prevent overcooking while you prepare the chicken.

At the same time, cook your rice according to the package instructions so it is ready to serve when everything else is finished.

In the same pan, add the ground chicken and cook over medium heat, breaking it apart with a spoon or spatula as it cooks so it forms small, even crumbles, and continue cooking until it is fully cooked through with no pink remaining.

Pour the prepared sauce into the pan with the cooked chicken and stir well to coat every piece, allowing it to simmer gently so the flavors can combine.

In a small bowl, mix the cornstarch with water to create a slurry, then pour it into the pan and stir continuously as the sauce thickens and becomes glossy, coating the chicken evenly.

To assemble, add a scoop of cooked rice to each bowl, layer the cooked vegetables on top, and then spoon the saucy chicken mixture over everything.

Finish by sprinkling chopped green onions over the top for a fresh, slightly sharp garnish and serve warm.