Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized pieces
  • 4 cups broccoli florets, cut into small pieces
  • 2 tbsp neutral oil
  • 1 tbsp sesame oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup chicken broth
  • 2 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 3 cups cooked white rice

Instructions:

  1. Whisk together the 1/2 cup low-sodium soy sauce, 1/4 cup chicken broth, 2 tbsp honey, 1 tbsp minced ginger, 3 cloves minced garlic, and 1 tbsp cornstarch in a small bowl until completely smooth; set aside.
  2. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat until it shimmers.
  3. Add the sliced chicken breast in two batches to avoid overcrowding the pan; sear until the edges are golden brown and the internal temperature reaches 165°F (74°C), about 3-5 minutes per batch. Remove chicken to a plate and set aside.
  4. Add 1 tbsp sesame oil to the same pan and toss in the 4 cups of broccoli florets; stir-fry for 3-4 minutes until bright green with a slight char on the edges.
  5. Return the seared chicken to the pan with the broccoli.
  6. Stir the sauce mixture once more to incorporate the cornstarch, then pour it over the chicken and broccoli; stir constantly for 1-2 minutes until the sauce bubbles and transforms into a thick, glossy coating.
  7. Divide 3 cups of cooked white rice into four bowls and top each with a portion of the saucy chicken and broccoli.