Wash and dry all produce. Preheat oven to 425 degrees. Bring 22/3 cups salted water to a boil in a small pot. Mince or grate garlic. Peel, then mince ginger until you have 2 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate.

Once water boils, add rice to pot. Cover, lower heat, and simmer until tender, 15-20 minutes. Keep covered until rest of meal is ready. Meanwhile, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until slightly crisp, about 20 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook until no longer pink in center, 2-3 minutes per side. Remove from pan and set aside. TIP: You may want to cook the chicken in batches to avoid overcrowding the pan.

While chicken cooks, combine 1/2 cup water, cornstarch, and soy sauce in a small bowl, whisking vigorously to remove any clumps.

Reduce heat under pan to medium-low and add a large drizzle of oil. Add garlic, ginger, and scallion whites. Cook, tossing, until fragrant and starting to soften, 2-3 minutes. Pour in vinegar and cook until almost evaporated. Add honey and stir to combine. Stir in sauce and bring to a boil. Cook until thickened, 1-2 minutes. Stir in 1 tsp sesame oil (we sent more).

Return chicken to pan and toss to coat in sauce. Fluff rice with a fork, then divide between plates. Top with chicken and add broccoli to the side. Garnish with scallion greens and sesame seeds.