Sweet & Spicy Chicken

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork. 

Meanwhile, line a sheet pan with foil. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the ketchup, honey (kneading the packet before opening), soy sauce, sesame oil, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook,  stirring occasionally, 1 to 2 minutes, or until the sauce is  thickened and the chicken is coated. Turn off the heat. Serve the cooked chicken and sauce with the garlic rice and dressed broccoli. Garnish with the sesame seeds. Enjoy!