Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 3 cups cooked jasmine rice
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 lime, cut into wedges

Instructions:

  1. Prepare the base: Cook jasmine rice according to package instructions. Steam broccoli and shred carrots, then set aside.
  2. Sear the chicken: Pat chicken cubes dry with paper towels. Season with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken in a single layer and cook for 3 minutes without stirring until browned, then flip and cook for another 2-3 minutes.
  3. Reduce the glaze: Lower heat to medium. Stir in soy sauce, honey, ginger, and garlic. Cook for 2 minutes until bubbling.
  4. Thicken the sauce: Whisk cornstarch into cold water to create a slurry, then slowly stir into the skillet. Continue stirring for 60-90 seconds until the sauce becomes a thick, mahogany glaze that coats the chicken.
  5. Assemble: Divide cooked rice among four bowls. Arrange broccoli and carrots on one side. Top with sticky chicken and garnish with sliced green onions and sesame seeds. Serve with lime wedges.