Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, thinly sliced
  • 1 tbsp avocado oil
  • 1 lb fresh broccoli florets
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup water
  • 2 tbsp raw honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch

Instructions:

  1. Slice the chicken. Take your 1.5 lbs chicken breast and cut it into thin, bite-sized strips. Note: Slicing against the grain makes the meat much more tender.
  2. Whisk the sauce. In a small bowl, combine 0.5 cup soy sauce, 0.25 cup water, 2 tbsp raw honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 3 minced garlic cloves, 1 tbsp ginger, and 1 tbsp cornstarch.
  3. Heat the pan. Add 1 tbsp avocado oil to the skillet over medium high heat. Cook until the oil shimmers and barely begins to smoke.
  4. Sear the chicken. Add the chicken strips in a single layer. Cook 3 minutes without moving them to get a deep golden crust.
  5. Flip and finish. Turn the chicken over and cook for another 2 minutes until the meat is opaque and firm. Remove chicken from the pan and set aside.
  6. Steam the broccoli. Add the 1 lb broccoli florets to the same pan with 2 tablespoons of water. Cover with a lid for 2 minutes until the broccoli is bright green and tender crisp.
  7. Combine everything. Return the chicken to the pan with the broccoli.
  8. Add the sauce. Give the sauce mixture one last whisk and pour it over the chicken and broccoli.
  9. Thicken the glaze. Stir constantly for 1 to 2 minutes until the sauce bubbles and becomes thick and velvety.
  10. Final rest. Turn off the heat and let it sit for 1 minute before serving to let the flavors settle.