Ginger-Garlic Chicken Stir-Fry with Broccoli

Ingredients

• about 680 g Chicken breast
• 4 cups Broccoli florets
• 1/4 cup Soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Honey
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Cornstarch
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp ginger, 2 cloves garlic, and 1 tbsp cornstarch until well combined.
3. 3Heat the 2 tbsp vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
4. 4Add the cut chicken breast to the hot skillet and stir-fry for 5-7 minutes, until the chicken is cooked through and reaches an internal temperature of 74°C.
5. 5Add the 4 cups broccoli florets to the skillet with the chicken and stir-fry for another 3-5 minutes, until the broccoli is tender-crisp and bright green.
6. 6Pour the prepared sauce mixture over the chicken and broccoli in the skillet. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the ingredients.
7. 7Remove the skillet from the heat and stir in the 1 tsp sesame oil.
8. 8Serve the Ginger-Garlic Chicken Stir-Fry immediately over the 4 cups of cooked rice.

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