Description
This recipe is the one to make. It’s got that sticky-sweet soy glaze that clings to every bite, punchy garlic and ginger you can actually taste, and crisp-tender broccoli that holds its own.
Ingredients
½ cup low-sodium chicken broth
⅓ cup reduced-sodium soy sauce
3 cloves garlic, finely minced
3 tablespoons honey
2 tablespoons cornstarch
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
1 tablespoon neutral oil (such as canola or grapeseed)
1 pound boneless, skinless chicken thighs or breasts, cut into ½-inch pieces
2 medium broccoli crowns, broken into bite-sized florets
Steamed white or brown rice and toasted sesame seeds, for serving
Instructions
- In a small bowl, whisk together the chicken broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until the cornstarch is fully dissolved.
- Heat the neutral oil in a large skillet or wok over high heat. Add the chicken and let it cook undisturbed for 1 to 2 minutes, until it naturally releases from the pan. Stir and continue cooking, turning occasionally, until the chicken is golden on all sides and just cooked through, about 5 minutes total. Transfer to a plate and set aside.
- Lower the heat to medium-low and add the broccoli directly to the same skillet. Pour in the prepared broth mixture and stir gently to coat. Cover the skillet and steam the broccoli for 2 to 3 minutes, just until it turns crisp-tender.
- Uncover the pan and return the cooked chicken and any juices back to the skillet. Stir well and let everything simmer for 1 to 2 minutes more, or until the sauce thickens and evenly coats the chicken and broccoli.
- Scoop warm rice into serving bowls, then spoon the stir-fry over the top. Finish with a sprinkle of toasted sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Asian Inspired
