Ingredients
Method
- Heat 1 tablespoon of oil in a large skillet. Add in the broccoli and sauté until tender and caramelized, 4-5 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan. I cook my chicken in two batches to ensure it gets crispy and caramelized on the outside. Add the garlic and cook for an additional minute.
- Meanwhile in a small bowl combine soy sauce, water, honey and sesame oil.
- Add the sauce to the pan along with the broccoli. In a small bowl mix the cornstarch with a tablespoon of cold water. Slowly whisk in the cornstarch mixture into the sauce. Simmer until the sauce has thickened, 1-2 minutes.
- Season with salt and pepper and serve immediately with sesame seeds for garnish, if desired.
Nutrition
Notes
- For perfectly cooked chicken, ensure it reaches an internal temperature of 165°F. Cook in batches to get a nice sear without overcrowding the pan.
- To avoid a watery sauce, make sure to mix the cornstarch with cold water before adding it to the pan; this helps it dissolve smoothly and prevents clumping.
- You can easily swap the broccoli for other veggies like bell peppers or snap peas, but be mindful of cooking times; harder vegetables may need a few extra minutes.
- If you have leftovers, store them in an airtight container in the fridge for up to 4 days, and reheat in a skillet over medium heat for the best texture.
- For a richer flavor, consider marinating the chicken in the soy sauce and honey mixture for 30 minutes before cooking—it enhances the taste significantly.