Chicken and Broccoli Stir Fry

Ingredients

For the Chicken Marinade:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

For the Sauce:

• ½ cup low-sodium soy sauce
• ¾ cup chicken broth
• 3 tablespoons honey
• 2 tablespoons fresh ginger, minced
• 4 large garlic cloves, minced
• 1 tablespoon cornstarch
• ¼ cup water (for cornstarch slurry)

For the Vegetables:

• 6 cups fresh broccoli florets (about 2 medium heads)
• 2 large carrots, thinly sliced
• 4 green onions, chopped (separate white and green parts)
• 2 tablespoons vegetable oil (divided)

Optional Garnishes:

• Sesame seeds
• Extra chopped green onions
• Steamed rice for serving

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Instructions

1. Prepare the Chicken:

   • In a medium bowl, combine cubed chicken with cornstarch, salt, pepper, and garlic powder. Toss well to coat evenly.
   • Let marinate for at least 10 minutes while you prepare other ingredients.

2. Make the Sauce:

   • In a bowl, whisk together soy sauce, chicken broth, honey, minced ginger, and minced garlic.
   • In a separate small bowl, mix 1 tablespoon cornstarch with ¼ cup water to make a slurry.
   • Set both mixtures aside.

3. Prepare the Vegetables:

   • Cut broccoli into even-sized florets.
   • Slice carrots thinly on a diagonal.
   • Chop green onions, separating the white and green parts.
   • Have all vegetables ready before you start cooking.

4. Cook the Chicken:

   • Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
   • Once hot (a drop of water should sizzle), add marinated chicken.
   • Spread chicken in a single layer and let it sear for 1-2 minutes.
   • Stir and cook until golden brown and cooked through (about 5-6 minutes).
   • Remove chicken from pan and set aside.

5. Cook the Vegetables:

   • In the same pan, add the remaining tablespoon of oil.
   • Add the white parts of the green onions and carrots. Stir-fry for 1 minute.
   • Add broccoli florets and cook for 3-4 minutes, stirring occasionally, until broccoli is bright green and crisp-tender.

6. Combine and Finish:

   • Return the chicken to the pan.
   • Pour in the sauce mixture and stir in the cornstarch slurry.
   • Cook for 2-3 minutes until the sauce thickens and coats everything nicely.
   • Add the green parts of the onions and stir to combine.

7. Serve:

   • Serve hot over steamed rice.
   • Garnish with sesame seeds and extra green onions if desired.

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Notes:

• Make sure all ingredients are prepped before starting to cook.
• Avoid overcrowding the pan to ensure the chicken and vegetables cook properly.
• Adjust the thickness of the sauce to your preference by adding more or less cornstarch slurry.

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Nutritional Information (Per Serving):

• Calories: 285
• Protein: 26g
• Carbohydrates: 18g
• Fat: 12g
• Fiber: 3g