Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp cornstarch, divided
  • 2 cups broccoli florets
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup chicken stock
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup chopped almonds
  • 1 tsp soy sauce (for almonds)
  • 1/2 tsp honey (for almonds)

Instructions:

  1. Toss 1/2 cup chopped almonds with 1 tsp soy sauce and 1/2 tsp honey in a small pan over medium heat for 3 minutes until fragrant and sticky. Note: This prevents them from getting soggy in the main sauce later.
  2. Place 1.5 lbs chicken cubes in a bowl with 1 tbsp cornstarch and toss until every piece is matte and dry.
  3. Combine 1/2 cup soy sauce, 1/4 cup stock, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 2 cloves minced garlic, 1 tsp ginger, and the remaining 1 tbsp cornstarch.
  4. Heat 1 tbsp oil in a large skillet over high heat until it shimmers. Add chicken in a single layer.
  5. Let the chicken sit undisturbed for 2 minutes until a golden brown crust forms, then flip.
  6. Add 2 cups broccoli florets and a splash of water, covering the pan for 2 minutes until vibrant green and tender crisp.
  7. Pour the whisked sauce into the pan and stir constantly.
  8. Cook for 1-2 minutes until the sauce bubbles and turns translucent and glossy.
  9. Fold in the honeyed almonds at the very last second and remove from heat immediately.