Crockpot Chicken and Broccoli

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  2/3 cup water
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  Soy Sauce, Low Sodium(80g)
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  Honey(45g)
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  Vinegar, Rice(30g)
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  Cornstarch(30g)
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Red pepper flakes(1g)
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  Sesame Oil, Toasted(15g)
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  Chicken Breast, Boneless Skinless(680g)

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

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  Broccoli
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  Cornstarch(30g)
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  Green Onion (Scallion)(120g)

Instructions

1. 1Mince the garlic and grate the fresh ginger root. In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, cornstarch, minced garlic, grated ginger, and red pepper flakes until smooth.
2. 2Pat the chicken breasts dry and arrange them in a large skillet or Dutch oven. Pour the sauce mixture over the chicken, ensuring it's evenly distributed. Cover and cook over medium heat for 12–15 minutes, until the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer at the thickest part.
3. 3Remove the chicken to a cutting board and let cool for 2–3 minutes. Cut into bite-sized pieces.
4. 4Add the broccoli florets to the skillet with the remaining sauce. Cover and cook over medium heat for 5–7 minutes, stirring occasionally, until the broccoli is tender-crisp and bright green.
5. 5Return the cut chicken pieces to the skillet with the broccoli and sauce. Drizzle in the toasted sesame oil and stir to combine. Cook uncovered for 1–2 minutes over medium heat until heated through.
6. 6Slice the green onions and stir into the mixture. Taste and adjust seasonings as needed.
7. 7Divide the chicken and broccoli mixture evenly into 4 airtight containers while hot, distributing the sauce evenly among each portion. Allow to cool to room temperature before sealing and refrigerating.