Ingredients
Method
- Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the broccoli florets and sliced carrots, then cook for approximately 4 minutes until the vegetables are tender.
- Remove the vegetables from the pan, transfer them to a plate, and cover to maintain warmth.
- Wipe the pan clean with a paper towel, increase the heat to high, and add the remaining 1 tablespoon of vegetable oil.
- Season the chicken with salt and pepper. Cook the pieces in a single layer for 3 to 4 minutes per side until golden brown and cooked through, working in batches if necessary to avoid overcrowding the pan.
- Add the minced garlic to the pan and sauté for 30 seconds until fragrant.
- Return the cooked vegetables to the pan and cook for 2 minutes until the mixture is thoroughly heated.
- Whisk the chicken broth, honey, and soy sauce together in a bowl. In a separate small bowl, combine the cornstarch and 1 tablespoon of cold water until smooth.
- Pour the soy sauce mixture over the chicken and vegetables. Cook for 30 seconds, then stir in the cornstarch slurry. Bring the liquid to a boil and cook for 1 minute until the sauce begins to thicken.
- Serve immediately, optionally accompanied by steamed rice.
Nutrition
Notes
Protein Choice: I often swap the chicken breasts for boneless thighs because they stay incredibly juicy even if I accidentally overcook them during the browning phase.
Searing Secret: The biggest