1. Pat the chicken thighs dry with paper towels, trimming excess skin or fat if needed so they crisp nicely in the pan.

2. In a small bowl whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar until the sugar has mostly dissolved.

3. Place the chicken thighs in a shallow dish or bowl, spoon a few tablespoons of the soy mixture over the chicken, and turn to coat evenly. Let the chicken marinate for about 15 minutes at room temperature while you prepare the broccoli.

4. Cut the broccoli into medium florets, rinse, and pat dry so there is no extra water that could dilute the sauce or cause splattering in the pan.

5. Heat a large heavy skillet over medium high heat and add the neutral oil, swirling to coat the bottom of the pan.

6. When the oil is hot and shimmering, add the chicken thighs skin side down in a single layer, being careful not to overcrowd the pan.

7. Cook the chicken without moving it for 7 to 10 minutes, until the skin is deep golden brown and crisp and most of the fat has rendered out.

8. Flip the chicken thighs and cook for another 5 to 7 minutes, or until the internal temperature reaches 165°F and the juices run clear.

9. Transfer the cooked chicken to a plate and loosely tent with foil to keep warm while you prepare the sauce and broccoli.

10. Carefully pour off most of the fat from the skillet, leaving about 1 tablespoon of drippings in the pan for flavor.

11. Whisk the remaining soy mixture, then pour it into the skillet along with the chicken broth, scraping up any browned bits stuck to the bottom of the pan.

12. Bring the mixture to a gentle simmer over medium heat so it starts to reduce slightly.

13. In a small cup stir together the cornstarch with 2 tablespoons of water until smooth to make a slurry with no lumps.

14. Slowly drizzle the cornstarch slurry into the simmering sauce while stirring constantly, letting it cook for 1 to 2 minutes until the sauce becomes thick and glossy.

15. Add the broccoli florets to the skillet, tossing them in the hot sauce so they are well coated on all sides.

16. Cover the pan with a lid and cook the broccoli for 3 to 4 minutes, just until the florets are bright green and crisp tender.

17. Remove the lid and cook for another minute if you like slightly more caramelized broccoli with browned edges.

18. Nestle the cooked chicken thighs back into the skillet skin side up, spooning some of the sauce and broccoli around them.

19. Let everything simmer together for 2 to 3 minutes so the chicken can rewarm and the flavors meld.

20. Turn off the heat, drizzle the toasted sesame oil over the top, and sprinkle with sesame seeds and sliced green onions.

21. To serve, divide the hot cooked white rice among four bowls and top each with a chicken thigh, plenty of broccoli, and extra sauce from the pan.

22. Enjoy immediately while the chicken skin is still crisp, or cool and store for meal prep in airtight containers in the refrigerator.