1. Cut the chicken into cubes and trim to preference. On a separate cutting board and with a clean knife, mince garlic and ginger.  Cut broccoli into smaller florets and dice green onion.

2. In a small bowl, mix garlic, ginger, soy sauce, brown sugar/pineapple juice, white wine vinegar, honey, sesame oil, and water. Split the mixture in half. One half put to the side for later, and in the other, put the cubed chicken breast in for 30 minutes to 1 hour to marinate

3. After that amount of time, pour rice and broth into a rice cooker or pot. Cook until broth is absorbed and rice is tender and fluffy. 

4. Add 1/2 tbsp olive oil onto the stove. On medium heat, cook broccoli seasoned with lemon pepper until broccoli is tender and looks slightly roasted.

5. Add the other 1/2 tbsp olive oil to another pan. Drain and discard the liquid of the marinade, and cook the chicken on medium-high heat until it reaches an internal temperature of 165 degrees Fahrenheit

6. In a small pot, put the sauce you put to the size earlier, and add the cornstarch. Wisk on medium-low heat until the sauce thicken and turns a deeper color. The toss with chicken

7. Plate with rice, chicken, broccoli, and garnish with green onion and sesame seeds.

8. Enjoy!