Directions

1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
2. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
3. Heat olive oil in a large skillet over medium high heat.
4. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
5. To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
6. Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.