Chinese Chicken and Broccoli

Ingredients

• Honey

  2 tbsp or 42g

• Cornstarch

  4 tbsp or 31g

• Water

  Plain, clean water

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Broccoli

  Raw

  5 cup, chopped or diced or 440g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. In a small bowl combine 1 tsp honey, 2 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp water, and 1 tbsp olive oil. Cube chicken and combine chicken cubes and marinade in a zip top bag (or a shallow container) and refrigerate.
2. In the meantime, bring a pot of salted water to a boil. Blanch the broccoli florets for 2 minutes, drain, run under cool water to stop the cooking and set aside.
3. In a small bowl combine 1/4 cup soy, 1 tbsp honey, minced garlic, 2 tbsp cornstarch, 1 tbsp olive oil, and 1 tbsp water. Whisk well to combine.
4. Heat one tablespoon of olive oil in a wok (or large frying pan) over medium-high heat; once sizzling, add chicken with its marinade and ½ of the sauce and sauté cook for about 8 to 10 minutes. Transfer to a plate.
5. Return the wok to the stove and heat remaining tablespoon of olive oil over medium-high heat until sizzling. Add broccoli and sauté for 1 to 2 minutes until slightly charred. Quickly add chicken and remaining sauce and cook for further 2 minutes until the sauce thickens. Top with sesame seeds and serve.