Chicken and Broccoli Stir Fry

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  Chicken Breast, Boneless Skinless(454g)

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

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  Cornstarch(15g)
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  1/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Soy Sauce, Low Sodium(80g)
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  1/4 cup water
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  Honey(30g)
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  Vinegar, Rice(23g)
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Vegetable oil(15g)
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  Broccoli(1440g)
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  Sesame Oil, Toasted(10g)
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  Green Onion (Scallion)(120g)
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  Sesame seeds(10g)

Instructions

1. 1Pat the chicken dry with paper towels, then toss with cornstarch, salt, and pepper in a medium bowl until evenly coated.
2. 2Whisk together the soy sauce, honey, rice vinegar, garlic, ginger, remaining cornstarch, and 3 tablespoons water in a small bowl; set aside.
3. 3Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute. Add the chicken and sear 3–4 minutes per side until golden brown and internal temperature reaches 165°F; transfer to a clean plate.
4. 4Add remaining vegetable oil to the skillet over medium-high heat. Add the broccoli florets and cook 4–5 minutes, stirring occasionally, until crisp-tender and lightly charred at the edges.
5. 5Return the chicken to the skillet, pour the sauce over top, and stir to combine. Cook 1–2 minutes over medium-high heat until the sauce thickens and coats the chicken and broccoli.
6. 6Remove from heat, drizzle with toasted sesame oil, and stir in the green onions and sesame seeds.
7. 7Divide the stir fry evenly into 3 airtight containers while hot, allowing to cool slightly before sealing.
8. 8Store in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or microwave, adding a splash of water if needed to loosen the sauce.