# Components:
→ Protein & Grains
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 1 cup long-grain white rice, rinsed
→ Vegetables
03 - 2 cups broccoli florets
04 - 1 medium carrot, peeled and diced
05 - 3 green onions, sliced (reserve some for garnish)
→ Sauce
06 - 3 tbsp honey
07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp sesame oil
11 - 1/2 tsp ground black pepper
→ Liquids
12 - 2 cups low-sodium chicken broth
→ Garnish
13 - 1 tbsp sesame seeds
14 - Sliced green onions
# Directions:
01 - Whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, and black pepper in a small bowl. Set aside.
02 - Heat a large, deep skillet over medium-high heat. Add a drizzle of oil, then add chicken pieces. Sear for 2-3 minutes per side until lightly golden.
03 - Add rinsed rice, carrots, and most of the green onions to the pan. Stir to combine with the chicken.
04 - Pour the sauce mixture and chicken broth into the pan, mixing well. Bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 15 minutes.
06 - Quickly lift the lid and scatter broccoli florets evenly over the rice without stirring. Replace lid and cook for 8-10 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently with a fork. Serve hot, garnished with sesame seeds and reserved green onions.
