• Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.
  1 Cup Water, 1/3 Cup Soy Sauce, 1/2 Cup Brown Sugar, 1 Clove Garlic, 1 Tablespoon Honey, 1/2 teaspoon Ground Ginger
• Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.
  2 Tablespoons Water, 2 Tablespoons Cornstarch
• Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.
• Heat a grill or grill pan over medium high heat.
• Sprinkle each side of the chicken with salt and pepper.
  8 Boneless Skinless Chicken Thighs, Salt and Pepper
• Place the chicken on the grill and cook for 3 to 4 minutes per side, or until cooked through.
• Allow to rest on a plate for 2 minutes, then cut into slices.
• Serve over rice with sauce.

For the Veggies

• While the chicken is cooking, slice the baby carrots, yellow squash, zucchini (you can buy little packages of precut baby squash if you want) and onion.
  2 Cups Baby Carrots, 2 Yellow Squash, 2 Zucchinis, 1 Yellow Onion
• Drizzle the olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent. Then add the garlic and let it cook until fragrant, about 30 seconds.
  1 Tablespoon Olive Oil, 3-4 Cloves Garlic
• Toss in the other veggies and salt and pepper them. Let them sauté until they are golden on one side and then flip them and repeat. Salt and Pepper
• If you're looking for even easier, sometimes I just toss everything in a little olive oil, S&P them and throw them in the oven on 425 degrees F for 20-25 minutes and roast them.

For the Bowl

• Serve the chicken and vegetables over cooked rice.
  2 Cups Rice
• Garnish with sesame seeds and green onions.
  Sesame Seeds and Green Onions