The key to this dish lies in selecting the right ingredients, especially fresh chicken and vibrant vegetables. I always recommend choosing skin-on chicken thighs if you can—they tend to stay juicier and develop that wonderful sticky crust better than breasts. When it comes to the sauce, a balance between sweet and savory is crucial, so quality soy sauce and a touch of honey or maple syrup make all the difference. I often swap out or add whatever greens I have on hand, which keeps this recipe feeling fresh and adaptable.

• 1.5 pounds skin-on, bone-in chicken thighs (or boneless if preferred)
• 2 cups jasmine or basmati rice, cooked
• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey or pure maple syrup
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional, for a little heat)
• 2 cups mixed vegetables (I love using bell peppers, snap peas, and shredded carrots)
• 2 green onions, sliced
• Sesame seeds, for garnish