Ingredients:

  • 1 lb ground chicken
  • 4 cups broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup reduced-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil

Instructions:

  1. In a small mixing bowl, whisk together 1/3 cup reduced-sodium soy sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 tsp toasted sesame oil; set aside.
  2. Heat 2 tbsp avocado oil in a 12-inch cast iron skillet or large wok over medium-high heat until the oil shimmers.
  3. Add 1 lb ground chicken in a loose layer. Avoid stirring for the first 3 minutes to develop a dark golden crust. Break the meat apart with a spatula and cook until no pink remains and the internal temperature reaches 165°F (74°C).
  4. Push the cooked chicken to the sides of the pan. Add 3 cloves minced garlic and 1 tbsp grated ginger to the center and sauté for 30 seconds until fragrant.
  5. Toss in 4 cups broccoli florets and stir-fry for 3-4 minutes until the broccoli is vibrant green and slightly charred on the edges.
  6. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  7. Pour the prepared soy-honey glaze over the chicken and broccoli. Toss constantly over high heat for 1-2 minutes until the sauce reduces into a velvety glaze that coats the ingredients.