Honey Soy Glazed Chicken with Broccoli Rice Bowls

Pat the 1.5 lbs of boneless skinless chicken thighs completely dry with paper towels. Cut each thigh into 1.5-inch bite-sized pieces. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Wash the fresh broccoli head and cut into small florets (about 2 to 3 cups). Peel and finely mince the 3 garlic cloves.

In a small bowl, whisk together 3 TBSP low-sodium soy sauce, 2 TBSP honey, 1 TBSP rice vinegar, 1 tsp cornstarch, and 1/4 tsp red pepper flakes until the cornstarch dissolves completely. Set the glaze aside.

Heat 1 TBSP olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook without moving for 3 to 4 minutes until golden brown on the bottom.

Flip the chicken pieces and cook for another 3 to 4 minutes until the second side is golden and the chicken is cooked through (internal temperature 165°F). Transfer the chicken to a plate and set aside.

In the same skillet, add 1 TBSP olive oil and the broccoli florets. Stir-fry for 3 to 4 minutes until the broccoli is bright green and tender-crisp with slightly charred edges.

Add the minced garlic to the broccoli and stir-fry for 30 seconds until fragrant.

Return the cooked chicken to the skillet with the broccoli. Pour the honey soy glaze over everything and toss continuously for 1 to 2 minutes until the sauce thickens and coats the chicken and broccoli in a glossy glaze. Remove from heat.

While finishing the chicken, microwave the 2 pouches of unheated white rice according to package instructions (typically 90 seconds per pouch).

Divide the warm white rice among three serving bowls. Top each bowl with a generous portion of honey soy glazed chicken and broccoli. Drizzle any remaining glaze from the pan over the top and sprinkle with 2 tsp sesame seeds before serving.