Draft Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1-inch pieces for quick, even cooking.

In a medium bowl, combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, minced garlic (from 3 cloves), 1 tsp ground black pepper and 1/2 tsp salt. Whisk until homogeneous.

Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes (up to 2 hours).

Prep vegetables

Peel and slice the onion into 1/2-inch strips. Core and slice the red bell pepper into 1/2-inch strips. Peel the carrot and slice on a diagonal into 1/4-inch-thick pieces. Cut broccoli into bite-sized florets if needed.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat.

Add the marinated chicken in a single layer (reserve excess marinade) and cook, without moving for 1-2 minutes, then stir and continue cooking until browned and cooked through, about 4-6 minutes total depending on piece size. Remove chicken to a plate and set aside.

In the same pan, add another 1 tbs oil if the pan is dry. Add the onion, red bell pepper, carrot and broccoli. Stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred at the edges.

Make the sauce

In a small bowl or measuring cup, whisk together 1 cup chicken or vegetable stock, 1 tsp cornstarch, 1 tbs hoisin sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1/4 tsp red pepper flakes until smooth and the cornstarch is dissolved.

Pour the sauce mixture into the skillet with the vegetables, stirring to combine. Bring to a gentle simmer so the sauce thickens, about 1-2 minutes.

Return the cooked chicken and any accumulated juices to the pan. Stir to coat everything in the sauce and cook together 1-2 minutes so flavors meld and the sauce reaches a glossy thickness. Taste and adjust seasoning with salt or a splash of soy sauce if needed.

Divide the cooked rice among four plates or bowls.

Spoon the chicken and vegetable mixture over the rice. Scatter sliced green onions (thinly sliced on the diagonal) and sprinkle toasted sesame seeds on top.

Serve immediately while hot.