In a small sauce pot, add the Brown Rice (4 ounce) with 1 1/2 cups of water. Bring to a boil and lower the heat down to a simmer, cover and cook for 35 to 40 minutes until rice is tender.
Remove the pot from heat, fluff rice, cover and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Mince the Garlic (2 clove) and divide in half. Using the back of a spoon or a peeler, peel and mince the Fresh Ginger (0.25 ounce). Slice the Scallion (1) diagonally. Set aside.
In a small bowl, mix together Chicken Base (1 package) and 1/4 cup water. Set aside.
Pat dry the Chicken Breast (2) and cut into 1 inch cubes. On a baking sheet lined with foil, toss the chicken with 1 tablespoon of Corn Starch (1 tablespoon). Place in oven and roast for 13 to 15 minutes.
Add 1 teaspoon of olive oil to a medium sauce pot over medium heat. Add ginger and only half of the minced garlic. Saute for 2 minutes.
Add the mixed chicken base, Gluten-Free Tamari Soy Sauce (1 tablespoon), Hoisin Sauce (2 tablespoon), Rice Vinegar (1 tablespoon), Honey (1 tablespoon) and Sriracha (2 teaspoon). Simmer for three minutes.
In a small bowl, stir together Corn Starch (1 tablespoon) and 1 tablespoon of cold water. Slowly add the mixture to the saucepot and let it simmer for about 30 seconds.
Remove saucepot from heat and toss chicken cubes in the sauce.
In a medium saute pan over medium high heat, add 1 teaspoon of olive oil, remaining garlic, and Broccoli Florets (6 ounce). Cook for 2 minutes.
Add two tablespoons of water to the broccoli and cook for another 3 minutes. Season with salt and pepper.
Remove the broccoli from heat.
Divide the rice between two plates and place chicken and broccoli over the rice.
Garnish with scallions. Enjoy!