Heat a large skillet over medium-high heat and cook the chicken thighs in the oil until browned. Add in the bell peppers, onion, broccoli, carrots and edamame and cook for just 2 minutes, stirring often.
Add in the rice, and all the ingredients for the sauce, stirring to combine, then bring mixture to a boil. Reduce heat to low, cover and cook for 7 to 10 minutes, until liquid is absorbed. Fluff mixture then top with any optional garnish that you might like. Enjoy!