Put the chicken in a large skillet, add 1/2 cup reserved chicken broth and simmer on medium low. If you have picky eaters, you can divide the chicken and broth into several different pans & only add ingredients based on their individual requirements. Cook on medium heat for 10 minutes.
Measure out the remaining reserved chicken broth and pour into a large saucepan that has a tight fitting lid. Add water to bring the total liquid to 6 cups. Bring to a boil. Add rice and stir. Turn the heat down to medium low, cover with lid. Cook for 15 minutes, then remove from burner. Add butter and leave covered for 5 minutes.
Add bellpepper, pineapple and it’s juice, oranges and water chestnuts to chicken. Stir and cook an additional 10 minutes on medium heat. (I add these to one pan of chicken, but leave them out of the other for my picky eaters)
Heat the vegetables in the microwave, a steamer or a saucepan according to package directions
Mix the melted butter into the rice and fluff with a fork. Transfer half the rice to a large mixing bowl. Add 1/2 of chicken mixture and desired vegetables. Stir and serve. Repeat with the remaining chicken, rice and vegetables. Each person may add soy sauce to taste.
This heats up very well for lunch the next day as well.