8 cups broccoli florets
1 3/4 tsp salt
4 tbsp cornstarch
1 tsp freshly ground black pepper
2lb boneless, skinless chicken thighs, cut into 1 1/2" chunks
4 tbsp canola oil
5 tbsp honey
4 tbsp low sodium soy sauce
3 tbsp rice wine vinegar
1 tbsp Sriracha
2 large cloves garlic, minced
1 tbsp finely grated ginger
2 tsp toasted sesame oil
2 tbsp toasted sesame seeds
3 scallions, thinly sliced
Steam or boil the broccoli until tender but crunchy.
Meanwhile, whisk cornstarch, pepper and 1 1/2 tsp salt in a large bowl. Add chicken and toss to coat.
Heat 2 tbsp canola oil in a large skillet over high heat. Saute half the chicken until golden brown all over. Remove and set aside on a plate. Add remaining 2 tbsp oil and repeat for the remaining chicken.
In a bowl, combine honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 tbsp sesame seeds and remaining 1/4 tsp salt. Transfer sauce to skillet and cook for 1 min to reduce slightly. Return chicken to skillet and toss to coat. Cook until sauce is reduced and thickened, about 2 mins. Fold in broccoli and toss to coat, warming through.
Divide among 4 plates and top with scallions and remaining sesame seeds. Serve with cauliflower rice (LOW CARB) or steamed rice.
Serves 4