Honey-Garlic Glazed Chicken Thighs with Sesame Broccoli & Brown Rice

Start by cooking 1/3 cup brown rice according to package instructions (typically 1:2 ratio of rice to water, simmered for about 35-40 minutes).

While rice cooks, mince 3 cloves of garlic and grate 1 teaspoon of fresh ginger. Slice 1 green onion, separating white and green parts.

In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, half the minced garlic, and the grated ginger.

In another small bowl, mix 1/2 teaspoon cornstarch with 1 tablespoon water to create a slurry. Set aside.

Season 2 chicken thighs with 1/4 teaspoon salt and 1/4 teaspoon black pepper on both sides.

Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

Reduce heat to medium-low, pour the honey-garlic mixture over the chicken, and cook for 2-3 minutes until the sauce begins to thicken, occasionally spooning the sauce over the chicken.

Add the cornstarch slurry to the pan and stir gently. Cook for another 1-2 minutes until the sauce becomes a thick glaze. Remove from heat.

While the chicken is cooking, bring a pot of water to boil. Add 1 cup broccoli florets and blanch for 2 minutes. Drain immediately and rinse with cold water to stop the cooking process.

In a separate pan, heat 1/2 tablespoon olive oil and 1 teaspoon sesame oil over medium heat. Add the remaining minced garlic and white parts of green onion, sauté for 30 seconds.

Add the blanched broccoli to the pan, sprinkle with 1/8 teaspoon red pepper flakes, and stir-fry for 2-3 minutes until tender-crisp.

Sprinkle 1 teaspoon sesame seeds over the broccoli and toss to combine.

Serve the glazed chicken thighs over the brown rice with sesame broccoli on the side. Garnish with the green parts of the sliced green onion.