Cook the Broccoli Rice: Simmer rice until almost tender, then scatter chopped broccoli florets on top for the last few minutes of cooking. Fluff to mix.

Pan-Fry the Chicken: Season and lightly dust chicken with cornstarch. Sear in a hot skillet until golden and cooked through. Set aside.

Make the Sauce: In the same pan, melt butter, sauté garlic and ginger, then whisk in hoisin, soy, brown sugar, bourbon, and vinegar. Simmer until glossy, finishing with the cornstarch slurry.

Combine & Serve: Toss chicken in the hot sauce just before serving so it stays juicy with a slight sear. Spoon over broccoli rice, drizzle extra sauce, and garnish with sesame seeds and green onions.