Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 2 tbsp water

Instructions:

  1. Pat the chicken dry and season with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken in a single layer; cook without moving for 3 minutes until a mahogany-colored crust forms, then flip and cook for another 2 minutes. Remove chicken to a plate.
  2. In the same pan, toss in the carrots and broccoli. Add 2 tbsp of water and cover with a lid for 2 minutes to flash steam the vegetables until tender-crisp.
  3. Whisk the honey, soy sauce, garlic, and ginger in a small bowl. Return the chicken to the pan with the vegetables and pour the glaze over everything. Stir constantly for 2-3 minutes until the sauce bubbles and reaches a syrupy consistency.