Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tbsp arrowroot starch or cornstarch
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tbsp avocado oil
  • 0.25 cup low-sodium tamari or liquid aminos
  • 2 tbsp raw honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp chili garlic sauce
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, sliced
  • 4 cups steamed broccoli florets

Instructions:

  1. In a medium bowl, toss the chicken breast pieces with the starch, salt, and pepper until lightly dusted. Let it sit for 5 minutes to allow the starch to adhere.
  2. Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and sear for 5-6 minutes undisturbed until a golden-brown crust forms. Turn the pieces halfway through.
  3. Add aromatics. Push chicken to the sides, add 2 cloves minced garlic and 1 tsp grated ginger to the center. Sauté 30 seconds until fragrant.
  4. Pour in the whisked sauce ingredients (tamari, honey, sesame oil, vinegar, and chili sauce). Simmer 2 minutes until the sauce thickens into a glossy glaze.
  5. Add the cooked chicken and steamed broccoli back into the pan. Toss to coat thoroughly in the sauce. Garnish with sesame seeds and green onions before serving.