1-Rinse and cook your white or brown rice according to package directions, usually taking about 15-20 minutes.

2-In a bowl, whisk together 1/2 cup low sodium soy sauce, 1/2 cup water, 3 tablespoons packed light brown sugar, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil (if using), 1 teaspoon ground ginger, 2 teaspoons minced garlic, 2 tablespoons honey, and 3 teaspoons cornstarch until smooth.

3-Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the cubed chicken and cook until no longer pink, about 5-7 minutes.

4-Pour the sauce over the cooked chicken and simmer for 3-4 minutes until it thickens and coats the chicken evenly.

5-Steam vegetables like broccoli and carrots for 3-4 minutes until tender.

6-Spoon the chicken and sauce over the rice, add the steamed vegetables, and garnish with sesame seeds and chopped green onions.