- 3 tbsp soy sauce (or coconut aminos for GF)
- 1 tbsp honey
- 2 tsp rice vinegar
- 1.5 tsp sesame oil
- 1.5 tsp Sriracha (adjust if needed, this is pretty spicy)
- 3 tsp arrow root powder or cornstarch, divided
- 1/2 cup water
- 3 cups broccoli florets, cut into florets
- 1 lb boneless skinless chicken breast, cut into strips
- 2 tsp avocado or olive oil
- 2 tbsp. grated fresh ginger
- 2 garlic cloves, minced
- In a bowl mix together the soy sauce, honey, rice vinegar, sesame oil, Sriracha, and half the cornstarch.
- Heat a large skillet (with cover) over medium high heat. Add 1/2 cup water and bring to a boil. Add the broccoli and cover. Cook for 3-4 minutes until tender but still crispy. Remove, set aside, and wipe skillet dry.
- While the broccoli cooks, toss the chicken with remaining cornstarch, salt, and pepper.
- Heat the vegetable oil over medium high heat. Add the chicken and cook in one layer until crispy on one side. Flip over and cook until crispy on the other side.
- Add the ginger and garlic. Cook for 1-2 minute, stirring.
- Add the sauce (from step 1) and cook for 2-3 minutes until it thickens up.
- Stir in the broccoli. Serve immediately. Option to serve over rice (brown, basmati or wild).
PRO TIP: You can use frozen broccoli and steam according to package.
SLOW COOKER OPTION: Place chicken, sauce (from step 1), garlic, ginger and fresh broccoli into a slow cooker on low for 6 hours. Omit the corn starch. If using frozen broccoli, add in for the last hour of cooking.