• Before starting, preheat the oven to 450°F. Wash and dry all produce. 
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
•  Remove from heat. Set aside, still covered.

• Meanwhile, cut broccoli into bite-sized pieces.
• Thinly slice the green onions. 
• Add broccoli and 1 tbsp (2 tbsp) oil to a baking sheet. Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven for 8-10 min, until tender crisp. 

• Meanwhile, pat chicken dry with paper towels. Season both sides with salt and pepper.
• In a shallow dish, combine 2 tbsp (4 tbsp) flour,  cornstarch and sesame seeds. Coat chicken all over with mayo. 
• Working with one chicken thigh at a time, press both sides into sesame mixture to coat completely.

• Heat a large non-stick pan over medium-high. When hot, add 2 tbsp oil, then chicken.
•  Pan-fry for 2-3 min per side, until golden.  (NOTE: Don't overcrowd the pan. Cook in batches for 4 servings, using 2 tbsp oil per batch). 
• Transfer chicken to a foil-lined baking sheet. 
• Bake in the top of the oven for 10-12 min, until chicken is cooked through.**
• Carefully wipe the pan clean.

• Fluff rice with a fork.
• Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) oil, then rice, roasted broccoli, carrots and soy sauce.
•  Cook for 2-3 min, stirring occasionally, until any liquid has absorbed and rice is starting to turn brown.

• Thinly slice chicken.
• Divide rice between plates. Top with chicken, then drizzle hoisin sauce over top.
•  Sprinkle green onions over top.

If you've opted to get chicken thighs, pat dry with paper towels, then season with salt and pepper. Coat and cook in the same way the recipe instructs you to coat and cook chicken breasts.**