Mix the sliced chicken and cornstarch together in a bowl until chicken is well coated, set aside and let sit for 15 minutes.
In a separate bowl mix together the soy sauce, honey, vinegar, and chicken broth.
Heat the oil in a wok or large nonstick pan over medium-high heat. Tilt the pan to cover the bottom in oil, when the oil is hot add the chicken, in batches, to the pan and fry until cooked through and lightly browned, 1 to 2 minutes per side depending on the thickness of your chicken slices. Transfer the chicken to a plate and set aside.
Add the broccoli to the pan and a little extra oil if needed, stir fry for about 1 minute. Add the garlic and ginger and stir fry until fragrant, about 5 seconds. Pour the sauce into the pan and cook, stirring often about 1 minute. Add the chicken and green onion to the pan and stir to combine, cook until sauce thickens a bit, about 2 more minutes.
Take off the heat and serve over the steamed rice.
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