Ingredients

White Rice

• 1 cup long-grain white rice

• 2 cups water

• ½ teaspoon Kosher salt

Chicken

• 1 pound boneless, skinless chicken breasts or thighs, cut into ¾-inch cubes

• 3 Tablespoons cornstarch

• 2 Tablespoons neutral oil

Honey Yuzu Sauce

• ⅓ cup organic liquid honey

• ¼ cup low-sodium chicken broth

• 3 Tablespoons yuzu juice

• 1 Tablespoon low-sodium soy sauce

• ½ teaspoon Kosher salt

• ¼ teaspoon black pepper

• 1½ Tablespoons cornstarch

• 3 cloves garlic, finely minced

• 1½ teaspoons fresh ginger, grated

Instructions

Cook the Rice

Rinse the rice until the water runs mostly clear.

Combine the rice, water, and salt in a saucepan.

Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.

Remove from the heat, let rest for 5 minutes, then fluff with a fork.

Prepare the Chicken

Toss the chicken with the cornstarch until evenly coated.

Sear the Chicken

Heat the oil in a large skillet over medium-high heat.

Add the chicken in a single layer and sear for 2 to 3 minutes per side, until lightly golden.

Remove the chicken to a plate.

Make the Sauce

In a bowl, whisk together all of the honey yuzu sauce ingredients until smooth.

Glaze the Chicken

Reduce the skillet heat to medium.

Pour the sauce into the skillet and stir constantly until it begins to simmer and thicken, about 2 to 3 minutes.

Return the chicken to the pan and toss to coat.

Cook for an additional 2 to 3 minutes, until the chicken is cooked through and the sauce is glossy.

Serve

Spoon the chicken and sauce generously over steamed white rice.