Bite-sized pieces of chicken and tender-crisp broccoli florets simmered in a sweet and salty sauce made of honey, garlic, ginger, soy sauce, and toasted sesame oil.
1poundboneless skinless chickencut into 1 inch cubes
2 1/2cupsbroccoli floretscut into bite-sized pieces
2tablespoonsoildivided
4largegarlic clovesfinely minced
2teaspoonsfresh gingerfinely minced
1/2cup honey
1/4cuplow-sodium soy sauce
1tablespooncornstarch
1teaspoonlime juice
1teaspoontoasted sesame oil
Instructions
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. (see note #1)
In a small bowl, whisk together the garlic, ginger, honey, soy sauce, cornstarch, lime juice, and toasted sesame oil. (see note #2) Set aside.
Once the oil is hot, add the chicken in a single layer. Sauté, stirring once or twice, until lightly browned and mostly cooked through, about 4 minutes. Remove from the pan.
Add the remaining oil and the broccoli to the hot pan. Allow it to cook, stirring occasionally, for 2 to 3 minutes or until slightly browned.
Add the chicken back into the pan with the broccoli.
Pour the sauce into the pan. Allow it to simmer, stirring often, for 2 minutes. If the sauce is bubbling rapidly, reduce the heat to medium-low. (see note #3)
Serve immediately. (see note #4)
Notes
Use an oil with a high smoke point. Canola, peanut, and grapeseed oil are good options.
If you'd like the sauce to have a bit of spice, add 1/4 teaspoon of red pepper flakes.
If your sauce thickens too much, add a tablespoon of water at a time until it thins out to the consistency you'd like.
Ideas to serve with the stir fry
Steamed white rice
Steamed brown rice
Fried rice
Sautéed cauliflower rice
Steamed or fried dumplings
Noodles such as rice noodles, udon noodles, or soba noodles
Top the stir fry with sliced green onions and chopped peanuts