Ingredients

The following ingredients have 4 Servings
  • 1 cup low sodium chicken broth
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated ginger
  • 2 tablespoons honey (or mirin)
  • 3 cloves garlic minced
  • 1 teaspoon sriracha (or chili paste)
  • ½ teaspoon sesame oil
  • 1 ½ teaspoons cornstarch
  • 1 lb. boneless skinless chicken breast or skinless chicken thighs cut in bite size piece
  • kosher salt and fresh ground black pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons canola oil or vegetable oil
  • 1 small onion cut in half moon strips
  • 1 lb. broccoli florets cut into bite size 

Instruction

  • Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
  • Season the chicken pieces with salt and pepper. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl.  Heat 1 tablespoon vegetable oil in a large skillet over medium heat.  Add the chicken in a single layer cooking until golden brown on both sides and cooked through.  Plate the chicken.  If necessary add 1 more tablespoon oil and cook remaining chicken and plate it. 
  • Add 1 tablespoon oil to same skillet over medium heat.  Add onion and cook for 1-2 minutes stirring several times. Add the broccoli to the skillet with the onion.  Cook for 1-2 minutes stirring several times.  Plate the vegetables. 
  • Whisk the sauce that you set aside to make sure the cornstarch has not settled to the bottom.  Add it to the skillet and cook over medium heat until slightly thickened.  Add the cooked chicken and vegetables back to the skillet.  Cook for 1-2 minutes or until the chicken is heated through. 
  • Serve over rice or Asian noodles.