Egg-Free Sesame Chicken with Broccoli

Instructions

1. 1Cut the about 680 g of chicken breast into bite-sized pieces. In a medium bowl, add the chicken pieces and 2 tablespoons of cornstarch, tossing to coat evenly.
2. 2In a separate small bowl, whisk together the 1/4 cup of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 2 cloves of minced garlic, 1 teaspoon of grated ginger, and 1/4 cup of water until well combined.
3. 3Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, approximately 204°C. Add the coated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
4. 4Add the 4 cups of broccoli florets to the skillet with the chicken. Continue to cook for 3-4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender-crisp.
5. 5Pour the prepared sauce mixture over the chicken and broccoli in the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, stirring gently, until the sauce has thickened and coats the chicken and broccoli. If the sauce is not thick enough, in a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the simmering sauce until it thickens.
6. 6Remove the skillet from the heat. Sprinkle the 2 tablespoons of sesame seeds over the chicken and broccoli mixture and toss to combine.
7. 7Serve the egg-free sesame chicken with broccoli immediately.

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