Chicken & Broccoli
20 min4–6 servings
A quick stir-fry of chicken and broccoli in a ginger-soy glaze, served over rice.
| prepCut chicken into 1/2" pieces | ||||
| prepCut broccoli into bite-sized florets | ||||
| 3 garlic cloves, finely chopped | Whisk sauce until cornstarch dissolves | Plate over rice, top with sesame seeds | ||
| 120 ml low-sodium chicken broth | ||||
| 80 ml reduced-sodium soy sauce | ||||
| 3 tbsp honey | ||||
| 2 tbsp cornstarch | ||||
| 1 tbsp finely grated peeled ginger | ||||
| 2 tsp toasted sesame oil | ||||
| 1 tbsp neutral oil | Heat oil, cook chicken undisturbed 1–2 min | Stir chicken, cook until golden, 5 min more | Return chicken, stir until glossy, 1–2 min | |
| 450 g boneless, skinless chicken thighs or breasts, cut into 1/2" pieces | ||||
| 2 medium heads broccoli, cut into bite-sized florets | Toss broccoli with sauce, cover & steam 2–3 min | |||
| Cooked brown or white rice and toasted sesame seeds, for serving | ||||
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