Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tsp rice vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 4 cups fresh broccoli florets, bite-sized
  • 2 tbsp avocado oil
  • 2 tbsp water
  • 1 tsp toasted sesame seeds
  • 1 stalk green onion, sliced

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, water, rice vinegar, minced ginger, and garlic. Set aside.
  2. In a separate bowl, toss the sliced chicken breast with 1 tablespoon of soy sauce, cornstarch, and toasted sesame oil until evenly coated and glossy.
  3. Heat 1 tablespoon of avocado oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and sear undisturbed for 2-3 minutes until golden-brown, then stir-fry for another 2 minutes until cooked through. Remove chicken and set aside on a plate.
  4. Add the remaining 1 tablespoon of avocado oil to the same pan. Add broccoli florets and stir-fry for 2 minutes.
  5. Pour in 2 tablespoons of water and immediately cover with a lid for 60 seconds to steam the broccoli.
  6. Remove the lid, return the cooked chicken to the pan, and pour the prepared sauce over the mixture.
  7. Stir-fry for 1-2 minutes until the sauce thickens into a mahogany-colored glaze that clings to the chicken and broccoli.
  8. Garnish with toasted sesame seeds and sliced green onions before serving.