4 Servings 15 min Cook
2 Tbsp Honey
4 Tbsp Cornstarch
2 Tbsp Water
1 Tbsp Soy Sauce
3 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
10 Cup, chopped or diced Broccoli
1/4 Cup Soy Sauce
2 Cloves, minced Garlic
1 Tbsp Rice Wine Vinegar
1 Tsp Sesame Seeds
In a small bowl combine 1 tsp honey, 2 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp water, and 1 tbsp olive oil.
Cube chicken and combine chicken cubes and marinade in a zip top bag (or a shallow container) and refrigerate.
In the meantime, bring a pot of salted water to a boil.
Blanch the broccoli florets for 2 minutes, drain, run under cool water to stop the cooking and set aside.
In a small bowl combine 1/4 cup soy, 1 tbsp honey, minced garlic, 2 tbsp cornstarch, 1 tbsp, 1 tbsp olive oil, and 1 tbsp water.
Whisk well to combine.
Heat one tablespoon of olive oil in a wok (or large frying pan) over medium-high heat; once sizzling, add chicken with its marinade and ½ of the sauce and sauté cook for about 8 to 10 minutes.
Transfer to a plate.
Return the wok to the stove and heat remaining tablespoon of olive oil over medium-high heat until sizzling.
Add broccoli and sauté for 1 to 2 minutes until slightly charred.
Quickly add chicken and remaining sauce and cook for further 2 minutes until the sauce thickens.
Top with sesame seeds and serve.