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One Skillet Chicken and Broccoli

Ingredients

  • 1/2 cup low-sodium chicken broth
  • 1/3 cup reduced-sodium soy sauce or tamari
  • 4 cloves garlic, finely chopped
  • 3 tbsp honey
  • 2 tbsp cornstarch
  • 1 tbsp finely chopped peeled ginger
  • 2 tsp toasted sesame oil
  • 1 tbsp avocado oil
  • 1 lb boneless, skinless chicken thighs or breasts, cut into 1/2" pieces 
  • 2 medium heads of broccoli, cut into bite-sized florets
  • Extra veggies for color and flavor such as red or green peppers
For serving
  • Cooked brown or white rice and toasted sesame seeds, for serving
  • Sliced green onions
  • Jalapeno or Thai chilis, chopped

Instructions

  • In a small bowl, whisk broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until cornstarch is dissolved.
  • In a large skillet or wok over high heat, heat neutral oil. Cook chicken, undisturbed, until it easily releases from the pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate and set aside.
  • In the same skillet over medium-low heat, toss broccoli in the broth mixture. Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes.
  • Uncover and return chicken and any accumulated juices to the skillet. Cook, stirring, until sauce is thickened and chicken and broccoli are well-coated, 1 to 2 minutes more.
  • Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds
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