Description
A vibrant blend of tender chicken and fresh broccoli coated in a sweet and savory honey sesame sauce.
Ingredients
- 1/4 cup low sodium soy sauce
- 2 Tablespoons water
- 1 ½ Tablespoons sesame oil
- 3 Tablespoons honey
- 1 Tablespoon rice vinegar
- 1 teaspoon fresh ginger (finely grated)
- 2 cloves garlic (minced)
- 1 tablespoon sesame seeds
- 2 teaspoons cornstarch
- 2 Tablespoons cornstarch or arrowroot flour
- 2 Tablespoons all-purpose flour
- Salt and pepper to taste
- 1 – 1 ½ pounds boneless skinless chicken breast (cut into 1-2 inch pieces)
- 2 Tablespoons olive oil
- 6 cups broccoli florets (about 2 crowns)
- 2 whole green onions (diced)
Instructions
- Steam the broccoli by filling a large pot with 2-3 inches of water and adding broccoli along with 1 teaspoon of salt. Cover, bring to a simmer, reduce heat, and cook for 6 minutes or until the broccoli is tender-crisp. Drain and rinse with cold water.
- In a small bowl, stir together low sodium soy sauce, water, sesame oil, honey, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds to prepare the sauce. Set aside.
- In a large plastic zipper bag, add the chicken pieces. In a small bowl, whisk together cornstarch, flour, ½ teaspoon of salt, and ¼ teaspoon of pepper. Sprinkle onto the chicken and seal the bag, tossing to coat evenly.
- Heat olive oil in a large skillet over medium heat. Once hot, place the chicken pieces in a single layer and cook without touching for 2-3 minutes until golden brown. Flip and continue cooking until all sides are golden and chicken is fully cooked.
- Pour the prepared sauce over the chicken in the skillet. Toss to coat and bring the sauce to a simmer, stirring until it thickens. Remove from heat.
- If space allows, add broccoli to the skillet with chicken and gently fold to incorporate. If not, do this in a separate bowl or pot. Sprinkle with diced green onions and serve warm.
Notes
For extra heat, add a sprinkle of red pepper flakes to the sauce.
