To start, cook the rice. I use jasmine rice. Cook your rice per package directions! Set aside covered once finished until everything else is done.
Cut the chicken thighs into bite sized pieces and set in a large bowl. In a separate bowl whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger powder. Whisk until smooth and pour over the chicken. Mix it up and and let is sit for a minute while we prep the broccoli.
I used broccoli but feel free to use your favorite veg. Green beans would be great here. I simply steamed my broccoli for a few minutes and season with salt and pepper.
While the veg is cooking, let's cook the chicken. Heat a large skillet over medium-high heat. Add a tablespoon of avocado oil to the pan. Using a slotted spoon, scoop the chicken into the pan shaking excess marinade off. Cook the chicken for 6-7 minutes until cooked through.
Now it is time to add in the reserved marinade leftover from the bowl and add it to the chicken. Bring everything to a boil and cook for 4-6 more minutes until sauce begins to thicken. If needed add in a cornstarch slurry to really thicken it up. Mix together one tsp of corn starch with 1 tsp of water in a separate bowl until combined and stir into the chicken/sauce mixture. This will thicken quickly so keep an eye out!
Once chicken is done, broccoli is steamed, and rice is fluffed it is time to serve! Serve the glazed chicken over white rice with the broccoli. Top with green onions, and feel free to add yum yum sauce if you'd like! Enjoy!
