20-minute Honey Garlic Chicken Rice Bowl

Start by cooking 1 cup of uncooked white rice according to package directions, which should take about 15 minutes.

In a small mixing bowl, vigorously whisk together 1/4 cup low-sodium soy sauce, 3 tablespoons honey, 4 minced garlic cloves, and 1 teaspoon cornstarch until the mixture is completely smooth and no lumps remain.

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the 1 pound of diced chicken breast in an even layer and cook for 5 to 7 minutes, stirring occasionally, until beautifully browned and fully cooked through.

While the chicken is cooking, place 4 cups of broccoli florets into a microwave-safe bowl with 2 tablespoons of water. Cover loosely and microwave on high for 3 minutes until tender-crisp. Drain any excess water.

Pour the prepared honey garlic sauce over the cooked chicken in the skillet. Allow it to bubble and simmer for 1 to 2 minutes, tossing the chicken constantly, until the sauce reduces, thickens, and creates a glossy glaze.

Divide the freshly cooked rice evenly among 4 serving bowls. Arrange the sticky honey garlic chicken and steamed broccoli on top of the rice. Serve immediately.