Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until water runs clear. Add to a 4 QT Stainless Clad Saucepan with 1 cup water and ½ tsp. salt. Cover, bring to a low boil over medium, then reduce heat and cook until done per package instructions. Let rice stand, covered, for at least 10 minutes before serving.

Add broccoli to a Non Stick Saute Pan with 1 cup water and ½ tsp. salt. Cover, bring to a simmer over medium, and cook until bright green and tender, 3–4 minutes. Drain and set aside; wipe out Saute Pan.

Meanwhile, make sauce. Whisk together honey, soy sauce, vinegar, chili sauce, and sesame oil in a medium bowl. Whisk cornstarch with 1 Tbsp. water in a small bowl until dissolved, set aside.

Heat Saute Pan over medium. Add neutral oil to Pan. Once shimmering, add chickpeas and ¼ tsp. salt. Cook, stirring occasionally, until warmed and sizzling, about 1 minute. Add garlic, chopped scallions, and ginger. Cook, stirring, until fragrant, about 1 minute.

Add honey and soy sauce mixture to Pan and cook until thickened to a syrupy consistency, about 1 minute. Add cornstarch mixture and cook until thickened, about 30 seconds more. Add broccoli and toss to coat. If sauce seems too thick, stir in 1–2 tsp. water to loosen. Remove from heat. Taste and season with salt and pepper.

Serve over rice and top with whatever you like: chopped salted peanuts or cashews, sliced scallions, and/or toasted sesame seeds.