# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tablespoon cornstarch
03 - 1 tablespoon vegetable oil
04 - Salt and pepper to taste
→ Honey Garlic Sauce
05 - 4 tablespoons honey
06 - 3 tablespoons low sodium soy sauce
07 - 3 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon sesame oil
→ Rice
11 - 1.25 cups jasmine or short-grain white rice
12 - 2 cups water
13 - Pinch of salt
→ Vegetables
14 - 1.5 cups broccoli florets
15 - 1 medium carrot, thinly sliced
16 - 1 small red bell pepper, thinly sliced
→ Garnishes
17 - 2 teaspoons toasted sesame seeds
18 - 2 spring onions, sliced
# Directions:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ginger, and sesame oil until well combined. Set aside.
03 - Toss chicken pieces with cornstarch, salt, and pepper in a bowl until evenly coated on all sides.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add coated chicken in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through.
05 - Pour the honey garlic sauce over the cooked chicken. Stir to coat evenly and simmer for 2-3 minutes until sauce thickens and clings to the chicken.
06 - Steam broccoli florets, sliced carrots, and bell pepper until just tender, approximately 4-5 minutes, or sauté in a separate pan with a splash of oil for enhanced flavor.
07 - Divide cooked rice evenly among 4 serving bowls. Top each with glazed chicken and sautéed vegetables. Garnish with toasted sesame seeds and sliced spring onions.
08 - Serve immediately while hot and enjoy.
