Chicken and Broccoli

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and pepper
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  1 Broccoli(350g)
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  1 tsp Sesame Oil, Toasted
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  0.7 cup 2/3 cup water
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  0.3 cup Soy Sauce, Low Sodium
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  3 tbsp Vinegar, Rice
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  2 tbsp Cornstarch
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  2 tbsp Honey
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  2 Garlic(6g)
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  1 tsp Ginger, Ground

Instructions

1. 1Cut the chicken breast into bite-sized pieces (roughly ¾-inch cubes). Pat dry with paper towels and season generously with salt and pepper.
2. 2In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, minced garlic, and ground ginger until the cornstarch dissolves completely. Set the sauce aside.
3. 3Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature reaches 165°F).
4. 4Push the chicken to the side of the pan, add the remaining 1 tablespoon olive oil, then add the broccoli florets. Stir to combine and cook for 3–4 minutes over medium-high heat until the broccoli is bright green and tender-crisp.
5. 5Pour the sauce over the chicken and broccoli. Stir constantly and cook for 1–2 minutes over medium heat until the sauce thickens and coats everything evenly.
6. 6Remove from heat and stir in the toasted sesame oil until fully combined.
7. 7Divide the chicken and broccoli evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 3 days. Reheat gently in a skillet or microwave before serving.