- 5 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 5 teaspoons honey
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 2 tablespoons canola oil
- 2 green onions, thinly sliced, plus more for garnish
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 1 1/2 cups low-sodium chicken broth
- 4 teaspoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 1 small head broccoli, cut into florets, steamed until crisp-tender, 4-5 minutes
- 2 tablespoons sesame seeds
In a medium bowl whisk together 3 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, and 2 teaspoons of the honey. Add chicken, toss to coat, then marinate for 20-30 minutes. Remove chicken from marinade with a slotted spoon and discard marinade.
In a large nonstick skillet heat 2 teaspoons of the canola oil over medium-high heat. Cook the chicken, working in 2 batches, until browned and cook through, about 6 minutes a batch. Transfer cooked chicken to a large serving plate.
Heat another 2 teaspoons of the canola oil in skillet over medium-high heat. Add the green onions, ginger, and garlic. Cook until fragrant. In a small bowl whisk the broth, remaining soy sauce, remaining honey, cornstarch, vinegar, and chili paste until incorporated. Add mixture to skillet and cook, stirring, for 2-3 minutes until thickened and darkened in color. Stir in remaining 1 teaspoon sesame oil.
To serve, pour sauce over chicken and surround with broccoli over brown rice, if desired. Garnish with sesame seeds and remaining green onion.