Ingredients:

  • 1.5 lb chicken breast, cut into 1 inch cubes
  • 2 cups jasmine rice, uncooked
  • 3 cups water
  • 2 tbsp neutral oil (like canola or vegetable)
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1/2 cup soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear to remove excess surface starch.
  2. Combine rice and water in a pot; bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
  3. Remove the rice from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. Heat neutral oil in a skillet over medium-high heat until it shimmers.
  5. Add chicken cubes in a single layer. Sear without moving for 3 minutes until a golden-brown crust forms.
  6. Toss in the broccoli and carrots, stir-frying for another 3-4 minutes until the vegetables are tender-crisp and vibrant.
  7. Whisk together the soy sauce, honey, and rice vinegar in a small bowl.
  8. Pour the soy glaze over the chicken and vegetables in the skillet.
  9. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens into a glossy glaze.
  10. Serve the glazed chicken and vegetables over the fluffed jasmine rice.