12-MINUTE CHICKEN AND BROCCOLI

             12-MINUTE CHICKEN AND BROCCOLI

INGREDIENTS

STIR-FRY INGREDIENTS:

• 4 tablespoons olive oil, divided
• 4 boneless skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 2 batch Stir-Fry Sauce (see below)
• 2 bunch broccoli, chopped into small florets, stem discarded
• 2 teaspoon toasted sesame oil
• toppings: sliced green onions, toasted sesame seeds

STIR-FRY SAUCE INGREDIENTS:

• 1 1/3 cup water
• 2/3 cup reduced-sodium soy sauce
• 6 tablespoons rice vinegar
• 4 tablespoons cornstarch
• 4 tablespoons honey
• 4 cloves garlic, peeled and minced
• 2 teaspoon ground ginger

INSTRUCTIONS

TO MAKE THE STIR-FRY:

• Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
• While the chicken is cooking, make your sauce. (See below.)
• Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened.  Remove from heat and stir in the sesame oil until combined.
• Serve warm, garnished with green onions and toasted sesame seeds.  Or transfer to a sealed container and refrigerate for up to 3 days.

TO MAKE THE SAUCE:

• Whisk all ingredients together in a small bowl until combined.