Ingredients:

  • 1 lb boneless skinless chicken breast, sliced into thin bite-sized pieces
  • 4 cups fresh broccoli florets, cut into small, even pieces
  • 2 tbsp neutral oil
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 tbsp sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Whisk together the chicken broth, soy sauce, honey, minced ginger, garlic, and cornstarch in a small bowl until the cornstarch is fully dissolved.
  2. Heat the neutral oil in a wok or heavy-bottomed skillet over medium-high heat until it shimmers.
  3. Add the chicken in a single layer and let it remain undisturbed for 3–4 minutes until a rich brown crust develops and the meat releases naturally from the pan.
  4. Stir and cook the chicken for another 2 minutes until just cooked through to an internal temperature of 165°F (74°C), then remove the chicken to a plate.
  5. In the same pan, add the broccoli florets with a splash of water and stir-fry for 3–5 minutes until the broccoli is bright green and tender-crisp; cook in batches if they don't fit in one layer.
  6. Return the chicken to the pan and pour the prepared sauce over the mixture.
  7. Stir constantly for 1–2 minutes until the sauce bubbles and transforms into a glossy, thick glaze that coats the chicken and broccoli.
  8. Remove from heat and stir in the toasted sesame oil.
  9. Garnish with toasted sesame seeds and sliced green onions.