Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch bite-sized cubes
  • 3 cups broccoli florets
  • 1 tbsp neutral oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup low-sodium soy sauce
  • 0.33 cup raw honey
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 1 tsp sriracha

Instructions:

  1. In a small bowl, combine 0.33 cup honey, 0.25 cup low sodium soy sauce, 3 cloves minced garlic, 1 tsp grated ginger, 1 tsp cornstarch, and 1 tsp sriracha. Whisk until the cornstarch is completely dissolved.
  2. Pat the chicken cubes completely dry with paper towels. Season with salt and pepper. Heat oil in a large skillet over medium-high heat until it shimmers.
  3. Add chicken in a single layer and sear undisturbed for 3-4 minutes until a deep golden crust forms. Flip and cook for another 2-3 minutes until cooked through and opaque. Remove chicken from the pan and set aside.
  4. In the same skillet, add the broccoli florets and 2 tablespoons of water. Cover with a lid and steam for 2 minutes until bright green and tender crisp.
  5. Pour the honey garlic mixture over the chicken and broccoli.
  6. Cook for 1-2 minutes, tossing constantly, until the sauce bubbles and transforms into a glossy, thick glaze.