Heat oven to 350°F. Whisk together the soy sauce, honey, 1 teaspoon sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic, and ginger, and toss so they are coated with the liquid. Set aside to marinate while you prepare the rest of the ingredients.

Place an oven-safe pan, like a 3-quart Dutch oven, over medium-high heat on the stove. When it is hot, add remaining 2 teaspoons sesame oil and mushrooms. Cook, without stirring for 5 minutes. Flip them over and cook for another 3 minutes.

Add rice and stir well, but don’t let it burn. Add salt (if using) and stir. Add chicken with marinade, pour water over top and bring to a boil uncovered.

Once boiling, turn off heat, cover with a lid or foil and place in preheated oven for 45 minutes.

Add broccoli and return to oven uncovered for 10-15 minutes until broccoli is roasted and all liquid is evaporated.  Stir well before serving.

Garnish with chopped scallions and serve with extra soy sauce and sriracha, if desired.