Chinese Chicken and Broccoli

Ingredients

• Honey

  4 tsp or 28g

• Cornstarch

  2 tsp or 5g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Water

  Plain, clean water

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Honey

  2 tbsp or 42g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Broccoli

  Raw

  5 cup chopped or 455g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cornstarch

  2 tbsp or 15g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

Directions

1. For the marinade, mix one-fourth of the honey, cornstarch, soy sauce, half of the water, and one-third of the olive oil in a small bowl.
2. Cube the chicken and combine it with the marinade in a zip-top bag or shallow container. Refrigerate.
3. Bring a pot of salted water to a boil. Blanch the broccoli florets for 2 minutes, drain, rinse under cool water, and set aside.
4. For the sauce, combine the remaining soy sauce, honey, minced garlic, cornstarch, one-third of the remaining olive oil, and water in a small bowl. Whisk to combine.
5. Heat half of the remaining olive oil in a wok or large frying pan over medium-high heat. Add the chicken with its marinade and half of the sauce, sauté for 8 to 10 minutes, then transfer to a plate.
6. Return the wok to the stove, heat the remaining olive oil over medium-high heat, add broccoli, and sauté for 1 to 2 minutes until slightly charred. Add chicken and remaining sauce, cook for 2 more minutes until the sauce thickens.
7. Serve garnished with sesame seeds.

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• Creamy Chicken and Broccoli Pasta
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