Ginger-Garlic Chicken and Broccoli Stir-Fry

Instructions

1. 1Cut the about 680 g chicken breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce (wheat-free tamari), 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon ginger, 2 cloves garlic, and 1 tablespoon cornstarch until well combined. This is your sauce.
3. 3Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat until the oil shimmers, about 175°C.
4. 4Add the about 680 g chicken breast pieces to the hot skillet. Stir-fry for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 74°C.
5. 5Add the 4 cups broccoli florets to the skillet with the chicken. Continue to stir-fry for another 3-5 minutes, until the broccoli is bright green and tender-crisp.
6. 6Pour the prepared sauce over the chicken and broccoli in the skillet. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the chicken and broccoli.
7. 7Serve the ginger-garlic chicken and broccoli immediately over the 4 cups of cooked rice.

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