Wash and dry all produce. Adjust rack to middle position and 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 reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered. Meanwhile, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and crisped, about 20 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Add to pan and cook until browned on surface, 3-5 minutes per side. Remove from pan and set aside. TIP: Cook the chicken in batches to avoid overcrowding the pan.

While chicken cooks, combine 1/3 cup water, cornstarch, and 3 TBSP soy sauce (we sent more) in a small bowl, whisking vigorously to get rid of any clumps. Reduce heat under pan used for chicken to medium low and add a large drizzle of oil. Add garlic, minced ginger, and scallion whites. Cook, tossing, until fragrant and starting to soften, 2-3 minutes.

Pour vinegar into pan and simmer until almost evaporated. Add honey and stir to combine. Stir in sauce and bring to a boil. Let bubble until thickened, 1-2 minutes. Stir in 1 tsp sesame oil (we sent more). Return chicken to pan and toss to coat in sauce. Continue cooking until sauce thickens and chicken is no longer pink in center, 2-3 minutes. TIP: Add a splash of water if sauce is thick.

Fluff rice with a fork, then divide between plates. Top with chicken and add broccoli to the side. Spoon any extra sauce in pan over chicken. Garnish with scallion greens and sesame seeds.