# What You’ll Need:
→ Protein & Grains
01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 cup uncooked jasmine or long-grain white rice
03 - 2 cups water
→ Sauce
04 - 1/4 cup low-sodium soy sauce
05 - 3 tablespoons honey
06 - 2 tablespoons rice vinegar
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water (for slurry)
→ For Cooking & Garnish
11 - 1 tablespoon vegetable oil
12 - 2 spring onions (scallions), thinly sliced
13 - 1 tablespoon sesame seeds (optional)
# How to Make It:
01 - Rinse the rice under cold water until the rinse water runs clear. Combine rinsed rice and 2 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer for 12–15 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes; then fluff with a fork.
02 - Whisk together soy sauce, honey, rice vinegar, minced garlic and grated ginger in a small bowl until smooth.
03 - Stir the cornstarch with 2 tablespoons water in a small bowl until fully dissolved to form a smooth slurry. Set aside.
04 - Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5–7 minutes, stirring occasionally, until the exterior is golden and the chicken is cooked through.
05 - Pour the prepared sauce over the seared chicken, stir to coat evenly and cook for about 2 minutes until the mixture begins to bubble.
06 - Stir the cornstarch slurry once more and add it to the skillet, stirring continuously for 1–2 minutes until the sauce thickens and evenly coats the chicken.
07 - Divide the fluffed rice among four bowls, top each portion with the glazed chicken and spoon any remaining sauce over the rice.
08 - Finish with thinly sliced spring onions and a sprinkle of sesame seeds if desired. Serve immediately.
