Chicken & Broccoli

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1/2 c. low-sodium chicken broth

1/3 c. reduced-sodium soy sauce

3 cloves garlic, finely chopped

3 tbsp. honey

2 tbsp. cornstarch

1 tbsp. finely grated peeled ginger

2 tsp. toasted sesame oil

1 tbsp. neutral oil

1 lb. boneless, skinless chicken thighs or breasts, cut into 1/2" pieces

2 medium heads broccoli, cut into bite-sized florets

Cooked brown or white rice and toasted sesame seeds, for serving

Directions

In a small bowl, whisk broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until cornstarch is dissolved.

In a large skillet or wok over high heat, heat neutral oil. Cook chicken, undisturbed, until it easily releases from pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate.

In same skillet over medium-low heat, toss broccoli in broth mixture. Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes.

Uncover and return chicken and any accumulated juices to skillet. Cook, stirring, until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more.

Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds.

Nutrition

• Calories: 376
• Total Fat: 12 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 107 mg
• Sodium: 983 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 8 g
• Total Sugars: 18 g
• Protein: 34 g