One-Pan Honey Garlic Chicken Bites with Jasmine Rice

Pat 2 lb boneless skinless chicken thighs dry with paper towels. Cut into 1-inch bite-sized pieces and set aside.

Peel and mince 5 garlic cloves. Peel and finely grate 1 tbsp fresh ginger using a microplane or fine grater.

In a small bowl, whisk together 1/3 cup honey, 1/4 cup low-sodium soy sauce, the minced garlic, grated ginger, 2 tbsp rice vinegar, and 2 tbsp cornstarch until smooth and no cornstarch lumps remain. Set the honey garlic sauce aside.

Wash 3 cups broccoli florets under cold water and pat dry. Cut any large florets into smaller, bite-sized pieces. Slice 3 green onions into thin rounds, keeping white and green parts separate.

Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tbsp olive oil and swirl to coat the pan.

Add the chicken pieces in a single layer to the hot skillet. Sear for 3 to 4 minutes without stirring until golden brown on the bottom. Flip the pieces and sear for another 3 minutes until browned on the second side. The chicken does not need to be fully cooked through at this stage.

Reduce heat to medium-low. Add the white parts of the sliced green onions and cook for 30 seconds until fragrant.

Pour the honey garlic sauce over the chicken. Stir gently to coat all pieces. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens to a glossy glaze and the chicken is cooked through (internal temperature 165°F). The sauce will reduce and cling to the chicken.

While the chicken simmers, rinse 1.5 cups jasmine rice in a fine-mesh strainer under cold water until the water runs clear, about 1 minute.

In a medium saucepan, combine the rinsed rice and 2.25 cups low-sodium chicken broth. Bring to a boil over high heat, then immediately reduce to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove the rice from heat and let stand covered for 5 minutes to steam. Then fluff with a fork.

During the last 4 minutes of the chicken cooking, add 3 cups broccoli florets to the skillet with the chicken. Toss to coat with the honey garlic sauce. Cover the skillet with a lid and cook for 3 to 4 minutes until the broccoli is bright green and tender-crisp.

Remove the skillet from heat. Sprinkle 1 tbsp sesame seeds and the reserved green parts of the green onions over the chicken and broccoli.

Serve the honey garlic chicken bites and broccoli over the fluffy jasmine rice, spooning extra sauce from the pan over each portion.