1 1/4poundsboneless skinless chicken breasts, cut into 1-inch chunks
2tablespoonscanola oil
2green onions, thinly sliced, plus more for garnish
1tablespoonfreshly grated ginger
3garlic cloves, minced
1 1/2cupslow-sodium chicken broth
4teaspoonscornstarch
1tablespoonrice vinegar
1teaspoonchili paste
1small head broccoli, cut into florets, steamed until crisp-tender, 4-5 minutes
2tablespoonssesame seeds
Instructions
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.
Notes
Note: You can steam the broccoli in a saucepan fitted with a steamer insert and 1-inch of water, or in the microwave in a covered heat-safe bowl with a few tablespoons of water for 3-4 minutes.From Better Homes and Gardens January 2012