Step 1

Cook enough rice to yield 2½ cups of cooked rice. 1 cup of dry rice will make 2-3 cups of cooked rice depending on what type of rice you use.

Step 2

Heat a small sauce pot over medium heat and add a bit of oil. Stir in the garlic and ginger and cook for a minute or two. Stir frequently so they don't burn.

Step 3

Stir in the vinegar, honey, and soy sauce and stir frequently. Set aside once everything has incorporated.

Step 4

Heat some oil in a large grill pan or skillet over medium high heat.

Step 5

Add the chicken thighs and cook for 3-4 minutes on each side. You know they are ready to turn when the white starts to creep up around the side of the thigh. Cook in batches to not overcrowd the pan.

Step 6

Chop the chicken into 1 inch pieces and return to the pan to develop color on all sides of the meat.

Step 7

Pour the sauce over the chicken and toss to coat.

Step 8

Heat a large pot over medium low heat. Add in the butter, garlic, and ginger. Stir frequently to make sure they don't burn. Allow the garlic to start to develop a little bit of color.

Step 9

Add in the broccoli, kale, and cabbage then pour the water and soy sauce over the top.

Step 10

Place a tight fitting lid over the top of the pot and allow the vegetables to steam for 4-5 minutes.

Step 11

This recipe makes 5 servings. Divide your ingredients evenly 5 ways and add ½ cup of rice to each dish.