1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 cups fresh broccoli florets
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 inch fresh ginger, minced/grated
1 tablespoon corn starch
1/4 cup chicken broth or water
1 tablespoon sesame seeds (for garnish)
Salt and Pepper to taste
Cooked rice/quinoa for serving
Instructions
Cut chicken into bite-sized pieces and wash broccoli florets. Set aside.
In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and cornstarch. This will be your flavor-packed sauce.
In a large skillet over medium-high heat, add a drizzle of oil and cook the chicken until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
Once the chicken is cooked, add the broccoli florets to the skillet, mixing well. Cook for an additional 2-3 minutes until the broccoli is bright green and slightly tender.
Pour the prepared sauce over the chicken and broccoli. Add chicken broth or water to thin the sauce if desired. Allow it to simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened.
Remove from heat and sprinkle sesame seeds on top for an extra crunch and flavour.
Pair with cooked rice or quinoa for a complete meal.
