Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 tbsp soy sauce (or use tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp ground ginger
- 1 tsp cornstarch
Sauce
- 1/4 cup low-sodium chicken broth
- 3 tbsp honey
- 2 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
Other
- 1 tbsp vegetable oil (like canola or grapeseed)
- 2 cups broccoli florets
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
- Cooked brown rice or quinoa for serving
Instructions
1. Marinade: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and cornstarch. Add chicken, toss to coat, and marinate for at least 15 minutes (or up to a few hours in the fridge).
2. Prep the sauce: While the chicken marinates, make the sauce. In a small saucepan, combine chicken broth, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat and let simmer gently until slightly thickened, about 5 minutes. Set aside.
3. Cook the broccoli: Steam or quickly blanch your broccoli florets until they are bright green and crisp-tender. Drain and set aside.
4. Cook the chicken: Heat a large skillet or wok over medium-high heat with the vegetable oil. Add the marinated chicken pieces (shaking off excess marinade) and cook for 4-5 minutes per side, or until golden brown and cooked through.
5. Assemble: Add the steamed broccoli to the skillet with the chicken. Pour the prepared sauce over the chicken and broccoli and stir to combine. Cook for 1-2 minutes more, or until sauce is thickened and everything is heated through.
6. Serve: Serve immediately over cooked brown rice or quinoa. Garnish with sesame seeds and green onions.
Tips
Don’t overcrowd the pan: Cook chicken in batches if needed to prevent overcrowding and ensure even browning.
Adjust sweetness/spice: Taste the sauce before adding to the chicken and adjust sweetness or heat levels to your preference.
Veggie variations: Add other vegetables like snap peas, bell peppers, or onions.
Baking option: Instead of pan-frying, you can bake marinated chicken at 400°F (200°C) for 15-20 minutes. Then, toss with sauce and broccoli and bake briefly until heated through.
