Juicy & Flavorful Chicken Brothy Rice

1. In a large bowl, combine half the minced garlic and ginger, half the soy sauce and rice vinegar, plus the gochujang, sesame oil, and honey. Stir to mix. Add the chicken breasts and toss to evenly coat. Cover and refrigerate to marinate for 30 minutes.
2. Meanwhile, cook the white rice according to package instructions. In a large pot over medium heat, add the chicken broth plus the other half of the garlic and ginger & the other half of the soy sauce and rice vinegar. Add the scallion whites. Bring the broth to a simmer.
3. Heat oil in a large pan over medium heat. Add the chicken breast and reserve the extra marinade. Cook the chicken for about 10 minutes per side, or until it reaches 165F internal temperature with a meat thermometer. Set aside to rest for 10 minutes. Slice once rested.
4. In the same pan, add the reserved marinade and bring to a rolling boil for about 2 minutes. Add the broccolini and cook for about 5 minutes, until mostly softened. Add the baby bok choy and cook for a couple of minutes until softened.
5. In shallow bowls, plate the cooked rice. Add on the sliced chicken, broccolini, and bok choy, and pour on the hot broth. Garnish with kimchi, scallion greens, and sesame seeds. Enjoy!