- 2 large boneless, skinless chicken breasts, diced into 1″ cubes
- 1 cup frozen broccoli florets
- For the sauce:
- ¾ cup low-sodium soy sauce
- ¼ cup honey
- 2 cloves of garlic, minced
- 2 tbsp. sesame oil
- 2 tbsp. rice vinegar
- 1 tsp. crushed red pepper flakes
- ½ tbsp. cornstarch
- In a medium saucepot, bring water to a boil and blanch the broccoli florets, about 3-5 minutes. Drain in a colander and run ice water on broccoli to stop the cooking process. Set aside.
- In a large bowl, combine all the ingredients for the sauce and throw in the chicken cubes and let marinate for 10 minutes.
- In a large skillet, add a little vegetable oil then heat to medium high heat. With a slotted spoon, scoop out the chicken from the sauce and cook it until cooked through. Throughout the cooking process, spoon the leftover sauce onto the chicken until you have a good amount of sauce that you’d be able to use for putting over rice and enough to coat the chicken. The sauce will naturally thicken as you cook because of the added cornstarch.
- When chicken is done, add the broccoli and turn the heat down to low. Stir well to mix then remove from heat.