1-First: combine the sauce ingredients: ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, 1 heaping teaspoon ginger, 1 heaping teaspoon garlic, 3 tablespoons water, and 2 teaspoons cornstarch in a bowl and set it aside.

2-Next: prepare the broccoli by chopping 1 small crown into florets and steaming it in a 12-inch nonstick skillet with ¾ cup water until crisp-tender, which takes 2 to 3 minutes; drain and keep it warm.

3-Then: wipe the skillet clean and heat 1 tablespoon avocado oil over medium-high heat. Add 1 ½ pounds cubed chicken breast, seasoned with kosher salt and black pepper, and cook for 5 to 6 minutes until browned and fully cooked. Stir the sauce mixture again and pour it into the skillet, cooking until it bubbles, then reduce heat and let it thicken, adding water if needed.

4-Finally: divide the cooked rice into 4 to 5 bowls, add the chicken and broccoli, top with slices from 2 avocados seasoned with salt and pepper, drizzle with the pan sauce, and sprinkle sesame seeds as desired. For a time-saving tip, use microwaveable frozen rice to speed things up. This method keeps the dish balanced and ready to enjoy in no time.