Honey Garlic Chicken Rice Bowls

Rinse the jasmine rice under cool running water until the water is mostly clear. Add the rice and 3 cups water to a medium saucepan and bring to a boil. Cover, reduce the heat to low, and cook for about 15 minutes, or according to the package directions, until the rice is tender and the water has been absorbed. Remove from the heat and leave covered for 5 minutes, then fluff gently with a fork.

Preheat the oven to 425°F. Place the broccoli florets on a large rimmed baking sheet and toss with the avocado oil, salt, and black pepper. Spread the broccoli into a single layer and roast for 18 to 22 minutes, turning once halfway through, until tender with golden, lightly crisp edges.

Pat the chicken dry with paper towels and place it in a large mixing bowl. Add the salt and black pepper, then sprinkle the cornstarch evenly over the chicken. Toss gently until every piece has a thin, dry coating. A little loose cornstarch in the bottom of the bowl is normal.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange half of the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until golden on the outside and cooked through to an internal temperature of 165°F. Transfer the chicken to a clean plate and repeat with the remaining oil and chicken. Cooking in batches gives the chicken enough space to brown instead of steam.

Add the soy sauce, honey, rice vinegar, mirin, chili garlic sauce, garlic, ginger, and sesame oil to a medium mixing bowl or measuring jug. Whisk until evenly combined. The honey may take a few moments to blend completely into the other ingredients.

Reduce the skillet heat to medium and carefully pour in the honey garlic sauce. Bring it to a gentle simmer and cook for about 2 minutes, stirring frequently. The sauce should become warm and fragrant, with small bubbles appearing around the edges.

In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth. Slowly whisk the mixture into the simmering sauce. Cook for 1 to 2 minutes, stirring continuously, until the sauce becomes glossy and thick enough to lightly coat the back of a spoon.

Return the cooked chicken and any juices from the plate to the skillet. Reduce the heat to medium-low and gently toss the chicken through the sauce for 1 to 2 minutes. The chicken should be hot, tender, and evenly covered in a thick, glossy honey garlic coating.

Divide the warm jasmine rice evenly between 6 bowls. Add the roasted broccoli and honey garlic chicken, spooning any remaining sauce from the skillet over the chicken. Finish each bowl with sliced green onions and sesame seeds, then serve warm.