1 lb boneless skinless chicken breast, cut into ¾” pieces
¼ cup flour of choice
1 cup chicken broth
¼ cup each honey and soy sauce
½ Tbsp fresh ginger, peeled and grated
2 medium garlic cloves, grated
2 tsp sesame oil
6 cups broccoli florets1 small onion, sliced
¾ lb (12 oz) white button mushrooms, sliced
Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl – you’ll use it for the sauce) To make the sauce: in the bowl with remaining flour, add next 6 ingredients and stir until smooth. Set aside. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from heat and set aside. Add another 1 Tbsp of olive oil, once hot add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer until sauce is thickened then toss in chicken and cook until heated through. Season to taste with salt if needed and serve over hot rice.

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