Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, sliced into 1-inch strips
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) toasted sesame oil
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) water
  • 2 tbsp (30g) honey
  • 1 tbsp (15g) fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp (5ml) rice vinegar
  • 4 cups (350g) broccoli florets
  • 2 tbsp (30ml) water for steaming

Instructions:

  1. In a medium bowl, toss the sliced chicken breast with 1 tbsp cornstarch and a pinch of black pepper until evenly coated.
  2. Heat 1 tbsp toasted sesame oil in a large heavy-bottomed skillet or wok over medium-high heat. Add chicken in a single layer and sear for 5 minutes until the edges are golden and the meat is opaque. Remove chicken and set aside.
  3. In the same skillet, add the broccoli florets and 2 tablespoons of water. Cover immediately with a tight-fitting lid and flash-steam for 2 minutes until bright green and tender-crisp.
  4. Whisk together the low-sodium soy sauce, 1/4 cup water, honey, grated ginger, minced garlic, and rice vinegar in a small bowl.
  5. Pour the sauce mixture into the skillet with the broccoli. Simmer for 2-3 minutes over medium heat until the sauce bubbles and thickens into a mahogany glaze.
  6. Return the chicken to the pan and toss everything together for 1 minute until the protein is fully glazed and heated through. Garnish with sesame seeds if desired.