Stir Fried Sesame Chicken and Vegetables with Rice

1 1/2 cups vegetable broth
3/4 cup brown rice
1 Tbsp butter
1 Tbsp sesame seeds
2 Tbsp olive oil
1/2 pound frozen snow peas, thawed and halved
2 cups sliced mushrooms
1 large red bell pepper, cut into 1 inch strips
1 large yellow onion, sliced
2 tsp minced fresh ginger
2 cloves garlic, minced
6 oz cooked cubed chicken
3 Tbsp soy sauce
1 Tbsp sesame oil

Preheat oven to 350.  Stir together broth, rice and butter in a saucepan.  Cover and bring to a boil over high heat.  Reduce heat to low and simmer, covered, until all liquid is absorbed, about 15 minutes.  Bake sesame seeds on a baking sheet until golden brown, about 5 minutes.  Meanwhile, heat oil in wok until very hot.  Add peas, mushrooms, bell pepper, onion, ginger, and garlic; stir fry until crisp tender, about 8 minutes.  Stir in chicken and heat through.  Stir in soy sauce; cook 30 seconds.  Remove from heat.  Stir in sesame oil and toasted sesame seeds.  Serve over rice.

Serves 4