Chicken and Broccoli Stir Fry

Ingredients

• 3 Tbsp soy sauce, or to taste
• 1 1/2 Tbsp Argo® Corn Starch
• 2/3 cup low-sodium chicken broth
• 1 1/2 Tbsp honey
• 1 Tbsp packed brown sugar
• 1 1/2 tsp rice vinegar
• 1 tsp sesame oil
• 1 lb boneless, skinless chicken breasts, cut int 1-inch cubes
• 3 Tbsp vegetable oil or light olive oil
• 1/2 cup chopped green onions
• 1 Tbsp peeled and minced ginger
• 1 Tbsp peeled and minced garlic
• 5 cups small broccoli florets
• 3 Tbsp water
• Sesame seeds, for serving, optional
• White or brown rice, for serving

Directions

1. Whisk the soy sauce and cornstarch together in a medium mixing bowl until smooth. Add the chicken broth, honey, brown sugar, rice vinegar, and sesame oil, then stir everything together and set the bowl aside.
2. Warm 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Pat the chicken dry with paper towels, then spread it in the skillet in a single layer. Cook, turning the pieces once partway through, until the middle reaches 165, about 6 – 7 minutes. Move the chicken onto a sheet of aluminum foil and wrap it up so it stays warm.
3. Turn the heat down just a bit, then add the remaining 2 Tbsp oil to the empty skillet. Stir in the green onions, ginger, and garlic, and cook for 30 seconds.
4. Add the broccoli and water to the skillet. Cook, stirring, until the broccoli is tender, about 5 minutes, adding another 1 – 2 Tbsp water if the pan gets too dry.
5. Stir the soy sauce mixture again, then pour it into the skillet. Cook, stirring the whole time, until the sauce thickens, about 1 – 2 minutes longer.
6. Return the chicken to the skillet, along with any juices that collected in the foil. Toss everything together well. Serve warm over rice with sesame seeds sprinkled on top.