Dairy-Free Sesame Chicken with Broccoli

Instructions

1. 1Cut the about 680 g Chicken Breast into bite-sized pieces, about 2.54 cm cubes. Finely mince the 2 cloves Garlic and grate the 1 tsp Ginger. In a medium bowl, whisk together the 0.5 cup Soy Sauce, 2 tbsp Sesame Oil, 2 tbsp Rice Vinegar, 2 tbsp Honey, the minced garlic, and the grated ginger.
2. 2In a separate medium bowl, add the 2 tbsp Cornstarch and toss the bite-sized chicken pieces with it until evenly coated. Heat the 2 tbsp Vegetable Oil in a large 30.48 cm skillet or wok over medium-high heat, until it shimmers.
3. 3Carefully add the cornstarch-coated chicken to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Pour the prepared sauce mixture over the chicken in the skillet. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken.
5. 5While the chicken is cooking, steam the about 450 g Broccoli Florets in a steamer basket over boiling water until they are tender-crisp, about 5-7 minutes. They should be bright green and slightly firm.
6. 6Serve the sesame chicken immediately over the 4 cups Cooked Rice. Sprinkle the 2 tbsp Sesame Seeds over the chicken. Arrange the steamed broccoli florets alongside the chicken and rice.

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