Make the Marinade: In a mixing bowl, whisk together the low sodium soy sauce, mirin, honey, minced garlic, fresh ginger, sesame oil, and cornstarch until smooth. Marinate the chicken for at least 30 minutes to absorb those delicious flavors.

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear, ensuring a fluffy texture. Then, bring water or broth to a boil, add the rice, cover with a lid, and simmer on low heat for 15-20 minutes.

Cook the Chicken: Heat a skillet over medium-high heat and add the marinated chicken. Cook for 5-7 minutes per side until the chicken reaches an internal temperature of 165°F (74°C). Pour the remaining marinade into the skillet and let it thicken for an additional 1-2 minutes.

Add Vegetables: During the last few minutes of cooking, toss in the broccoli florets and carrots into the skillet. Sauté until they are tender yet still vibrant.

Serve: In bowls, layer the fluffy rice as a base, then generously top it with the cooked chicken and sautéed vegetables. Finish with a sprinkle of sliced green onions and toasted sesame seeds for that extra flair.