Chinese Chicken and Broccoli

Ingredients 

FOR THE SOY GLAZE:

• ⅓ cup low-sodium soy sauce
• ½ cup low-sodium vegetable broth
• 1 Tablespoon pure maple syrup
• 1 teaspoon sesame oil
• 1 Tablespoon cornstarch

FOR THE CHICKEN:

• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast thinly sliced
• ¼ teaspoon kosher salt

FOR THE STIR FRY:

• ¼ teaspoon coarse black pepper
• ¾ cup onion finely chopped
• 2-3 garlic cloves finely chopped, about 1 tbsp
• 1 teaspoon finely chopped ginger packed
• 12 oz broccoli florets or 3 cups

FOR GARNISH:

• 1 Tablespoon sesame seeds optional

Instructions

CREATE THE SOY GLAZE

• In a microwave-safe bowl, add the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Microwave for 1 minute (just until the liquid is nice and hot). Then, whisk in the cornstarch. Set the sauce aside.

COOK THE CHICKEN

• Preheat a large skillet over medium-high heat. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated. Next, add the chicken to the hot pan spacing out the pieces.
• Once you place the chicken in the pan, do not touch! This will allow the chicken to get nice and golden brown on the bottom. Flip the chicken to get the other side golden brown; about 4-5 minutes in total time. When ready, remove the chicken from the pan and set aside on a plate.

PUTTING IT ALL TOGETHER

• In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic; stir-fry until aromatic.
• Next, add in the warm soy sauce glaze. Cook until the sauce starts to thicken. Once thicken, add the chicken and broccoli to the soy glaze; continue to stir-fry until the broccoli has softened to the desired consistency.