Ingredients:
- 680g (1.5 lbs) chicken breast, cut into 1-inch cubes
- 120ml (1/2 cup) low-sodium soy sauce
- 85g (1/4 cup) honey or maple syrup
- 15ml (1 tbsp) rice vinegar
- 15ml (1 tbsp) toasted sesame oil
- 2 cloves garlic, microplaned
- 1 tbsp fresh ginger, grated
- 5g (1 tsp) cornstarch
- 1 tbsp neutral oil (grapeseed or avocado)
- 1/2 tsp kosher salt
- 400g (2 cups) cooked jasmine or basmati rice
- 150g (1 cup) steamed broccoli florets
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
Instructions:
- Whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and cornstarch in a small bowl until the cornstarch has completely dissolved.
- Pat the chicken cubes dry with a paper towel. Heat the neutral oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 5 minutes undisturbed, then flip and cook for another 3 minutes.
- Pour the sauce mixture over the chicken. Simmer for 3 minutes until the sauce is glossy and coats every piece of chicken like lava.
- Divide the warm rice into four bowls. Top with the sticky chicken and steamed broccoli. Garnish with sesame seeds and sliced scallions.