Ingredients:

  • 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 4 cups broccoli florets, bite-sized
  • 2 tbsp water
  • 1 tsp toasted sesame oil

Instructions:

  1. Prep the Glaze. Whisk the honey, soy sauce, garlic, ginger, cornstarch, and 1 tablespoon of water in a small bowl. Mix until it's completely smooth. Note: Cornstarch settles at the bottom, so give it a final stir right before pouring.
  2. Dry the Meat. Pat the chicken cubes dry with a paper towel. Season with salt and pepper. Note: Dry meat creates a better crust.
  3. Heat the Oil. Pour avocado oil into the 12 inch skillet over medium high heat. Wait until the oil is shimmering.
  4. Sear the Chicken. Add chicken in a single layer. Let it sit undisturbed for 3 minutes until a deep golden brown crust forms.
  5. Finish Cooking. Toss the chicken and cook for another 2-3 minutes until the centers are no longer pink. Move the chicken to a plate.
  6. Steam the Broccoli. Add broccoli florets and 2 tablespoons of water to the same pan. Cover with a lid for 2 minutes until the broccoli is vibrant green.
  7. Evaporate Water. Remove the lid and sauté for 1 more minute until the water has completely disappeared.
  8. Combine and Glaze. Return the chicken to the pan. Pour the honey garlic glaze over everything.
  9. Thicken the Sauce. Stir constantly for 1-2 minutes until the sauce thickens into a mahogany glaze.
  10. Final Touch. Stir in the toasted sesame oil and remove from heat immediately.