Chicken and Broccoli Stir-Fry

Pan seared chicken and sautéed broccoli are covered in a sweet and salty teriyaki style sauce that will leave you wanting more! It's such an easy and flavorful recipe that's perfect for those hectic weekdays, plus it's sure to satisfy those Chinese take-out cravings.

📝 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 toasted 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 ((only white and light green portion))
• 1 Tbsp peeled and minced fresh 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)

👨‍🍳 Instructions

1. 1In a medium mixing bowl whisk together soy sauce and cornstarch. Mix in chicken broth, honey, brown sugar, rice vinegar and sesame oil, set aside.
2. 2Heat 1 Tbsp vegetable oil in a 12-inch non-stick skillet over fairly high heat. Dab chicken dry with paper towels then add to skillet in a single layer.
3. 3Cook chicken turning halfway through, until center registers 165, about 6 - 7 minutes. Transfer to a sheet of aluminum foil and wrap to keep warm.
4. 4Reduce burner temperature slightly, heat remaining 2 Tbsp oil in now empty skillet. Add in green onions, ginger and garlic and saute 30 seconds.
5. 5Add in broccoli and water and saute until tender, about 5 minutes, while adding in an additional 1 - 2 Tbsp water as needed.
6. 6Stir soy sauce mixture once more then pour into skillet. Cook stirring constantly until sauce has thickened, about 1 - 2 minutes longer.
7. 7Add in chicken and any accumulated juices. Toss well. Serve warm over rice sprinkled with sesame seeds.