Chicken and Broccoli

• active time: 3 minutes
• total time: 12 minutes

Ingredients

2 tablespoons olive oil, divided

2 boneless skinless chicken breasts, cut into bite-sized pieces

salt and pepper

1 batch Stir-Fry Sauce (see below)

1 bunch broccoli, chopped into small florets, stem discarded

1 teaspoon toasted sesame oil

toppings: sliced green onions, toasted sesame seeds

2/3 cup water

1/3 cup reduced-sodium soy sauce

3 tablespoons rice vinegar

2 tablespoons cornstarch

2 tablespoons honey

2 cloves garlic, peeled and minced

1 teaspoon ground ginger

Directions

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.