This recipe was originally featured on Erren’s Kitchen.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients:
- 1 large head of broccoli, cut into florets
- 3 Tbsp olive oil
- 6 boneless, skinless chicken thighs or 1 package chicken breasts, cut into thin strips
- 2 cloves garlic, minced
- 3 green onions, trimmed and chopped
- 1-inch piece of ginger, peeled and chopped
- 2 Tbsp Hoisin Sauce
- 2 Tbsp light soy sauce
- 5 Tbsp honey (approximately – adjust for your preference)
- 6 Tbsp hot water
- Brown rice for serving
Instructions:
- Steam broccoli until a bit firmer than you would normally & set aside. If microwaving a bag of frozen broccoli, stop 1 minute short of suggested time.
- Heat a wok or large pan over high heat and add oil. Add chicken and brown on all sides. Remove chicken and set aside (will not be fully cooked yet).
- Fry the garlic, green onion, and ginger for 30 seconds, adding a little more oil if necessary.
- Put the chicken back in the pan. Add the soy sauce, hoisin sauce, and hot water. Bring to a boil. Drizzle with some of the honey (recommend about 3 Tbsp), cover, and simmer, turning & drizzling with more honey (until you reach the sweetness you like), now and again until the chicken is cooked through and sauce is reduced (about 7-10 minutes).
- Add the broccoli and toss with the sauce until cooked through.
Tips & Tricks:
- To thicken sauce, add 1 tsp to 1 Tbsp of cornstarch in an equal part water, and stir until paste is formed. Add into the sauce and simmer for a few minutes to thicken.
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