# Ingredient list:
→ 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
# Step-by-step guide:
01 - Whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, and black pepper in a small bowl until well combined. Set aside for later use.
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 brown on the exterior.
03 - Add rinsed rice, diced carrots, and most of the sliced green onions to the pan with the seared chicken. Stir everything together to distribute evenly.
04 - Pour the prepared sauce and chicken broth into the skillet, mixing thoroughly to incorporate all ingredients. Bring the mixture to a gentle boil.
05 - Reduce heat to low, cover the pan tightly, and simmer for 15 minutes to allow rice to cook and absorb most of the liquid.
06 - Quickly lift the lid and scatter broccoli florets evenly over the surface of the rice. Do not stir. Replace the lid and continue cooking for 8-10 minutes until rice is tender and liquid is fully absorbed.
07 - Remove the pan from heat and let rest, covered, for 5 minutes. Uncover and fluff the rice gently with a fork to separate grains.
08 - Serve hot, garnished with sesame seeds and reserved sliced green onions on top.
