Ingredients
Method
- Cook the rice according to package instructions.
- While the rice cooks, pat the chicken dry with a paper towel. Cube the chicken into 1-inch pieces and sprinkle with salt and pepper to taste.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden and cooked through (160-165°F). While the chicken cooks, trim or chop broccoli as needed. Remove the chicken to a clean plate or cutting board.
- Add another drizzle of olive oil if needed, then add the broccoli. Let it sit undisturbed for 2-3 minutes. Stir and cook for another 1-2 minutes, until bright green with charred edges and slightly crisp centers. Remove the broccoli to another clean plate or cutting board.
- While the broccoli cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, ginger, and cornstarch in a small bowl. After removing the broccoli, lower the heat to medium. Add a drizzle of olive oil and garlic, and cook for 1 minute until fragrant. Stir in the sauce and simmer over medium-low for 2-3 minutes to thicken, until it lightly coats the back of a spoon.
- Add the chicken back to the pan and toss to coat and reheat slightly. Optionally, add the broccoli back to coat in the sauce, or serve the broccoli on top separately.
- Assemble bowls with cooked rice. Garnish with sesame seeds and green onions if desired.
Nutrition
Notes
Broccoli: Cook the broccoli separately so the honey garlic sauce stays thick and glossy instead of getting watered down. If your skillet is smaller, cook the broccoli in batches so it chars instead of steaming.
Rice: Minute rice keeps this recipe fast, but you can swap in regular white or brown rice, just start it earlier since it takes longer to cook.
Vegetable swaps: Bell peppers, snap peas, or green beans all work well here. Cook them the same way as the broccoli until crisp and tender, with a little char.