Sweet, Sticky, and Spicy Chicken

By june

Ingredients

• 1/2 lb broccoli (about 1 large stalk)
• 1/4 cup reduced-sodium soy sauce
• 2 tbsp hot sauce
• 2 tbsp honey
• 1 tbsp packed brown sugar
• 2 tsp finely chopped fresh ginger
• 2 tsp finely chopped garlic
• 1 1/4 tsp cornstarch
• 1 lb boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices
• 1/4 tsp salt
• 1 tbsp vegetable oil

Preparation

Step 1

Separate broccoli into florets and stalk. Cut off and discard very tough bottom of stalk, then peel remaining stalk with a paring knife and thinly slice crosswise. Slice florets in half lengthwise.
Mix together soy sauce, hot sauce, honey, brown sugar, ginger, and garlic in a bowl. Whisk in cornstarch until well combined. Sprinkle chicken with salt.
Heat oil in a large skillet over medium heat. Add chicken and cook 2 minutes. Turn chicken over, add broccoli and 3 tbsp water, and cook until broccoli is bright green and chicken is almost cooked through, about 3 minutes. Stir soy sauce mixture once more, pour into skillet, and cook, stirring occasionally, until sauce is thickened, chicken is cooked through, and broccoli is crisp-tender, about 3 to 4 minutes.

*If you like, double sauce recipe for more sauce.

Per 1 1/2-cup serving: 241 cal; 6.5g fat (1g sat);29g pro; 17g carb; 1.7g fiber; 907mg sodium; 83mg chol.