You’ll feel good about serving this to your family because it’s loaded with broccoli and made with real chicken. I hope you’re inspired to make this easy and tasty dinner!
Ingredients
1 lb boneless skinless chicken breast, cut into 3/4″ pieces
1/4 cup all-purpose flour
1 cup chicken broth/stock
1/4 cup honey
1/4 cup soy sauce
1/2 Tbsp fresh ginger, peeled and grated
2 medium garlic cloves, grated
2 tsp sesame oil, optional but recommended
2 Tbsp cooking oil (I used extra light olive oil), divided
1 1/4 lb broccoli (about 6 cups broccoli florets)
1 small onion, sliced
3/4 lb (12 oz) white button mushrooms, sliced
Instructions 1.Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss
chicken breast with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining
flour in the bowl – you’ll use it for the sauce)
2.To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, ¼ cup honey, ¼
cup soy sauce, ½ Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and
stir until smooth. Set aside.
3.Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil.
Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before
stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.
4.Add another 1 Tbsp of oil to the same pan. Once oil is hot, add small broccoli florets, onions
and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and
broccoli is crisp-tender.
5.Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat,
stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook
another 30 seconds or until heated through. Season to taste with salt if needed and serve over
hot rice.
