In a large mixing bowl, combine the low-sodium soy sauce, honey, cold water, ground ginger, garlic powder, cornstarch, and sesame oil. Whisk the mixture until it’s well combined and the cornstarch is dissolved.
Add the cubed chicken breasts to the sauce, ensuring each piece is well-coated. Let it sit for about 15-20 minutes to absorb the flavors.
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add a splash of cooking oil (if needed) and sauté the yellow onion until it’s translucent. Then, add the minced garlic and fresh ginger, stirring for another minute until fragrant.
Once the aromatics are ready, add the marinated chicken along with the sauce to the skillet. Cook for about 5-7 minutes until the chicken is no longer pink.
Stir in the broccoli florets, shredded carrots, and snap peas. Cook for an additional 3-4 minutes until the vegetables are just tender but still vibrant in color.
In a large baking dish, spread the cooked brown rice evenly on the bottom. Pour the chicken and vegetable mixture over the rice, ensuring it’s distributed evenly.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
Once done, remove the dish from the oven and let it cool for a few minutes. Serve warm, garnished with sesame seeds or sliced green onions if desired.
