Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb broccoli florets, bite-sized
  • 2 tbsp vegetable oil
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp sesame seeds

Instructions:

  1. In a medium bowl, toss the 1 lb chicken cubes with 3 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly dusted.
  2. In a separate bowl, whisk together 1/3 cup reduced-sodium soy sauce, 1/4 cup honey, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 3 minced garlic cloves, and 1 tsp grated ginger until the honey is fully integrated.
  3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer; sear undisturbed for 3 minutes to form a golden crust, then flip and cook until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  4. Add the remaining 1 tbsp vegetable oil to the same pan. Add 1 lb broccoli florets and stir-fry for 3-4 minutes until bright green and slightly charred on the edges.
  5. Pour the whisked sauce mixture into the pan with the broccoli. Bring to a simmer for 1-2 minutes until the sauce bubbles and thickens slightly.
  6. Return the cooked chicken to the pan. Toss everything together for 1-2 minutes until the glaze becomes a thick, glistening coating that clings to the chicken and broccoli.
  7. Remove from heat and immediately sprinkle with 1 tbsp sesame seeds.