Spicy Chicken Stir-Fry with Broccoli

Ingredients

• 3/4 cup chicken broth
• 1/3 cup soy sauce or tamari (gluten-free)
• 3 tablespoons mirin (or honey)
• 2 tablespoons cornstarch
• 1 - 2 tablespoons sriracha sauce (to taste)
• 1 tablespoon granulated sugar or honey
• 2 tablespoons toasted sesame oil
• 4 cups broccoli florets and tender light green stem (about 1 bunch)
• 2 tablespoons high-heat vegetable oil (such as canola or avocado)
• 1 1/2 pounds boneless chicken thigh or breast (cut into bite-size chunks)
• 2 tablespoons grated or pressed garlic
• 2 teaspoons grated fresh ginger
• 2 green onions (sliced thinly on the diagonal)
• 1 tablespoon brown or white sesame seeds

Instructions

1. 1

   --- Prepare the sauce ---

2. 2

   Whisk together the chicken broth, soy sauce, mirin, cornstarch, sriracha, sugar and sesame oil in a medium bowl until dissolved.

3. 3

   --- Chicken and broccoli ---

4. 4

   Cook the broccoli in boiling water for 2 minutes. Drain, rinse under cold running water and drain again.

5. 5

   Add the oil to a large (12-inch) non-stick skillet and heat on medium-high heat until it begins to shimmer. Add the chicken and cook 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink.

6. 6

   Stir in the garlic and ginger and cook a few seconds until fragrant. Pour in the broth mixture and bring to a simmer. Cook 3-4 minutes, until the sauce is thickened. Add the broccoli to the pan and stir to combine with the chicken and sauce.

7. 7

   Sprinkle the green onion and sesame seeds over the chicken and serve.