Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon soy sauce (low sodium)
  • 1 teaspoon cornstarch (cornflour)
  • 1/2 teaspoon sesame oil
  • 1 tablespoon vegetable oil (or peanut oil)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 head broccoli, cut into florets (about 4 cups/340g)
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 1/4 cup (60ml) soy sauce (low sodium)
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (cornflour)
  • 1/4 teaspoon red pepper flakes (optional)
  • Cooked rice, for serving

Instructions:

  1. In a bowl, combine chicken cubes with soy sauce, cornstarch, and sesame oil. Let sit for at least 15 minutes (up to 30 minutes in the fridge).
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry for about 30 seconds, until fragrant.
  4. Add marinated chicken to the wok and stir-fry until cooked through and lightly browned (internal temperature reaches 165°F/74°C). Remove chicken from wok and set aside.
  5. Add broccoli florets to the wok and stir-fry for 2-3 minutes, until slightly tender-crisp. Add chicken broth to the wok and cover. Steam for 2-3 more minutes, or until broccoli is bright green and tender-crisp.
  6. Return the cooked chicken to the wok with the broccoli. Pour the prepared sauce over the chicken and broccoli. Stir-fry until the sauce thickens and coats everything evenly (about 1-2 minutes).
  7. Serve the Chicken and Broccoli stir-fry over cooked rice. Garnish with sesame seeds and sliced green onions, if desired.