Add the diced chicken, 2 tbsp cornstarch, rice wine vinegar, 1 tsp stevia together in a ziploc bag and marinate in refrigerator for 30 min
In a separate bowl, combine pineapple juice, apple juice, soy sauce, hoisin, stevia, ginger, chili flakes and corn starch and whisk together. Be sure cornstarch dissolves completely
Partially steam broccoli florets for 2 min in microwave steamer (or bowl covered with plastic wrap) and 2 tbsp water
While broccoli steams, heat rice/quinoa blend (or cauliflower rice)
Heat a non-stick skillet on high – the hotter the better - When pan is hot, add sesame oil and olive oil to the pan – it should ripple and pop a little
Add chicken and minced garlic - oil will pop - you might want to have a cover
Sear on high for 3-4 minutes – stirring so it doesn't stick
Once chicken is cooked through, add in steamed broccoli and toss gently
Whisk sauce in bowl to be sure corn starch hasn't settled. Then add to the pan with chicken & broccoli.
Simmer for 5 minutes until sauce thickens. This makes more sauce than the Panera version - they serve with a "glaze" vs. extra sauce - but trust me - it's so good - you'll be happy you have it!
While sauce thickens, in a separate bowl, mix rice with juice from lime and cilantro - toss to combine
Serve chicken and broccoli over rice top with sesame seeds and cilantro for garnish