Ingredients

• 1 1/2 cups quick-cooking white rice
• 1 3/4 teaspoons kosher salt, divided, plus more
• 8 cups broccoli florets
• 1/4 cup plus 2 tablespoons cornstarch
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
• 4 tablespoons vegetable oil, divided
• 1/4 cup plus 1 tablespoon honey
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1 tablespoon Sriracha
• 1 large clove garlic, finely grated
• 1 teaspoon finely grated ginger
• 1 1/2 teaspoons toasted sesame oil
• 2 tablespoons toasted sesame seeds, divided
• 2 scallions, thinly sliced

Instructions

1. Cook rice with a pinch of salt according to package directions.
2. Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
3. Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
4. Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
5. Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
6. Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
7. Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.