1tablespoonscanola oil or grapeseed oil or another neutral oildivided
2broccoli crownscut into small florets, about 5 to 6 cups
2teaspoonstoasted sesame oil
3chopped green onionsabout 1/2 cup
2teaspoonstoasted sesame seeds
Cooked brown rice or quinoa for serving
Instructions
Place the chicken in a medium bowl and toss with 2 teaspoons of the cornstarch, salt, and pepper.
In a small mixing bowl or liquid measuring cup, stir together the soy sauce, water, honey, rice vinegar, garlic, ginger, and remaining 1 teaspoon cornstarch.
In a large nonstick skillet or wok, heat 1/2 tablespoon oil over medium-high. Once the oil is hot and shimmering, add the chicken, 1/4 teaspoon salt, and the pepper. Sear the chicken on all sides until it is golden and cooked through, about 4 minutes. Remove to a plate.
Add another 1/2 tablespoon oil to the skillet. Add the broccoli. Cook, stirring occasionally, until the broccoli is crisp-tender, about 5 minutes.
Return the chicken to the pan and pour the sauce over the top. Stir to combine, then let cook until the sauce has thickened a little, about 1 minute. Stir in the sesame oil and green onion. Sprinkle with sesame seeds. Enjoy hot with rice.
Notes
TO STORE: Transfer leftover chicken and broccoli stir fry to an airtight storage container and refrigerate for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat in the microwave.
TO FREEZE: Store chicken and broccoli stir fry in an airtight, freezer-safe storage container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.