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1. Rinse the long-grain white rice until the water runs mostly clear. Combine with the water and a pinch of the salt in a saucepan, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Remove from the heat and steam, covered, for 10 minutes.
1.5 cup long-grain white rice,
3 cup water,
0.5 tsp salt
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2. Cut the boneless skinless chicken thighs into 2.5 cm (1 in) pieces and toss with the cornstarch, remaining salt and black pepper. Cut the broccoli head into bite-size florets, and mince the garlic and fresh ginger.
1.5 lb boneless skinless chicken thighs,
2 piece broccoli head,
2 tbsp cornstarch,
0.5 tsp salt,
0.5 tsp black pepper,
6 clove garlic,
1 tbsp fresh ginger
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3. Whisk the honey, low-sodium soy sauce, rice vinegar and red pepper flakes in a small bowl for the sauce.
0.3 cup honey,
3 tbsp low-sodium soy sauce,
1 tbsp rice vinegar,
0.2 tsp red pepper flakes
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4. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and sear for 5-6 minutes, turning once, until golden and cooked through to 74°C (165°F). Transfer to a plate.
1.5 lb boneless skinless chicken thighs,
2 tbsp vegetable oil
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5. Add the broccoli florets to the same skillet with a splash of water, cover, and steam for 3 minutes until bright green and just tender. Uncover and let any liquid evaporate.
3 cup water,
2 piece broccoli head
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6. Push the broccoli aside, add the garlic and fresh ginger, and stir for 30 seconds until fragrant. Pour in the sauce and simmer for 1-2 minutes until slightly syrupy.
6 clove garlic,
1 tbsp fresh ginger
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7. Return the chicken to the skillet and toss for 1-2 minutes until the sauce turns sticky and coats everything. Remove from the heat and stir in the toasted sesame oil.
1 tsp toasted sesame oil
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8. Slice the scallions. Fluff the rice with a fork, divide among plates, top with the honey-garlic chicken and broccoli, and garnish with the scallions and sesame seeds.
2 piece scallions (garnish),
1 tsp sesame seeds (garnish)
