Spicy Chili-Garlic Chicken & Broccoli Rice Bowl

Directions

1. 1. Preheat the oven to 425°F with the rack in the center.
2. 2. Rinse the rice under cold water in a strainer, then drain and transfer to a small saucepan. Add water and salt, bring to a boil.
3. 3. Once boiling, stir, cover, and reduce heat to low; cook until the liquid is absorbed, 15–18 minutes. Remove from heat and rest the covered pan for 5 minutes.
4. 4. Cut the chicken into bite-sized pieces and toss in a medium bowl with cornstarch and salt to coat.
5. 5. Spread the chicken on one half of a baking sheet and bake for 10 minutes.
6. 6. Peel and mince the garlic and put it in a medium bowl.
7. 7. Wash the broccoli and cut into florets with any tender stems into smaller pieces.
8. 8. Remove the chicken, add the broccoli to the other half of the baking sheet, drizzle with sesame oil, and season with salt and pepper. Return to the oven and cook until both chicken and broccoli are done, about 10 minutes.
9. 9. In the garlic bowl, whisk together honey, chili-garlic sauce, rice vinegar, and sesame oil until smooth. Add the green onions (trimmed and sliced) later when ready to coat.
10. 10. When the chicken finishes cooking, toss it in the bowl with the sauce to coat evenly.
11. 11. To serve, divide rice, chicken, and broccoli among bowls, then top with the green onions and sesame seeds.