Chicken with Broccoli and Sweet Chile Glaze (adapted from Giada De Laurentiis)

For sauce:
1/4 cup sweet chile sauce
2 tsp. low sodium soy sauce
1 tbsp. rice wine vinegar
1 tsp. sesame oil

For vegetables:
1 tsp. sesame oil
3 garlic gloves, chopped
1 (2 inch) piece of fresh ginger, peeled and chopped
1 shallot, diced
1 head of broccoli, cut into small florets
1 red bell pepper, cored, seeded, and diced
1/2 tsp. kosher or gray salt
1 pound of chicken (or protein of choice), cut into 1 inch dice
Cooked brown rice for serving

In a small bowl, whisk together the chile sauce, soy sauce, vinegar, sesame oil, and 2 tablespoons of water. Set aside.

Place a large skillet over medium-high heat. Add the sesame oil to the pan and heat for 1 minute, then add the garlic, ginger, and shallot. Cook for about 1 minute or until fragrant. Add the broccoli, bell pepper, and salt and cook, stirring often with a wooden spoon, for 3-4 minutes, until the broccoli is almost crisp-tender. Add the chicken and toss gently to combine. Add the glaze and sir once or twice to coat everything evenly. Reduce the heat to medium and simmer for 2 minutes. Serve over rice.

Honey Sesame Chicken Tenders With Roasted Broccoli (adapted from Hello Fresh)

2 pounds of Chicken Tenders
2 cloves of Garlic
1 thumb Ginger
4 Scallions
16 ounces of Broccoli
1.5 cup Brown Rice
1 teaspoon Cornstarch
3 tablespoons of Soy Sauce or Reduced Sodium Soy Sauce
2 tablespoons of White Wine Vinegar
3 ounces of Honey
1 teaspoon of Sesame Oil
1 tablespoon of Sesame Seeds
Olive Oil

Wash and dry all produce.

Preheat oven to 425 degrees.

Make the rice according to the instructions on the package.

Mince or grate garlic. Peel, then mince ginger until you have 2 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate.

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 ½ 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.

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.