Step 1

Prepare the rice according to the package directions and set aside, covered, to steam and keep warm.

Step 2

For the chicken, heat a large skillet over medium-high heat. Lay each chicken thigh out flat and season with salt and pepper. Add the oil to the pan and sear the chicken until well browned on both sides and cooked through, about 5 minutes per side.

Step 3

Meanwhile, whisk together the water and cornstarch in a small bowl. Add in the soy sauce, mirin or rice wine vinegar, honey, ginger, and garlic and whisk to combine. Pour the sauce over the chicken into the pan and cook, flipping and stirring frequently until the sauce has thickened, about 1 to 2 minutes.

Step 4

Transfer the chicken to a dish to rest and pour the sauce into a small pitcher or bowl. Cover to keep warm while you lightly steam the broccolini.

Step 5

For the broccolini, return the pan to the heat and add about a cup of water into the pan. Bring to a simmer and add in the broccolini. Season well with salt or soy and cover the pan with a lid. Steam the broccolini just until tender but still crisp.

Step 6

To serve, divide the rice into serving bowls and add on the broccolini. Slice the chicken and divide into the bowls and pour over some of the reserved teriyaki sauce. Serve scattered with thinly sliced green onions.