The perfectly “saucy” nature of the sauce makes it suitable to serve over fluffy and hot rice. Aside from its nutritional value, it can subsequently be made using organic ingredients.
- 1 lb boneless skinless chicken breast, cut into ¾" pieces
- ¼ cup all-purpose flour
- 1 cup chicken broth/stock
- ¼ cup honey
- ¼ cup soy sauce
- ½ Tbsp fresh ginger, peeled and grated (*see note)
- 2 medium garlic cloves, grated
- 2 tsp sesame oil, optional but recommended
- 2 Tbsp cooking oil (I used extra light olive oil), divided
- 1¼ lb broccoli (about 6 cups broccoli florets)
- 1 small onion, sliced
- ¾ lb (12 oz) white button mushrooms, sliced
- Trim excess fat from the chicken breast and use paper towels to pat dry. Toss your chicken with flour (¼ cup) in a bowl till it coats evenly and then remove it from the bowl.
- For the sauce: add a cup of chicken stock, honey ¼ cup, grated ginger ½ Tbsp, soy sauce ¼ cup, sesame oil 2 tsp to the earlier bowl with flour and smoothly stir.
- Using medium heat, heat a heavy-bottomed skillet and add olive oil (1 Tbsp). When oil gets hot, add the pieces of chicken and evenly spread out. Give it a minute before your stir, then stir-fry until browned and remove it afterward.
- Using that pan, add oil (1 Tbsp) and once it is hot, add sliced mushroom, onions, and broccoli florets (small) and stir-fry for 4 minutes.
- Stir this sauce once more and pour in the hot vegetables. Using medium heat, boil while constantly stirring. Simmer for 2 minutes then add your chicken and allow it to cook for a further 30 seconds.