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Name: Honey Sesame Chicken and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: The Sauce; 1/4 uplow sodium soy sauce*; 2 Tablespoons water; 1 1/2 Tablespoons sesame oil; 3 Tablespoons honey; 1 Tablespoon rice vinegar; 1 teaspoon fresh ginger (finely grated); 2 cloves garlic (minced); 1 tablespoon sesame seeds; 2 teaspoons cornstarch*; Chicken and Broccoli; 2 Tablespoons cornstarch or arrowroot flour; 2 Tablespoons all-purpose flour; salt and pepper; 1- 1 1/2 pounds boneless skinless chicken breast (cut into 1-2-inc; 2 Tablespoons olive oil; 6 cups broccoli florets (about 2 crowns); 2 whole green onions (diced)

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INGREDIENTS

The Sauce
1/4 uplow sodium soy sauce*
2 Tablespoons water
1 1/2 Tablespoons sesame oil
3 Tablespoons honey
1 Tablespoon rice vinegar
1 teaspoon fresh ginger (finely grated)
2 cloves garlic (minced)
1 tablespoon sesame seeds
2 teaspoons cornstarch*
Chicken and Broccoli
2 Tablespoons cornstarch or arrowroot flour
2 Tablespoons all-purpose flour
salt and pepper
1- 1 1/2 pounds boneless skinless chicken breast (cut into 1-2-inc
2 Tablespoons olive oil
6 cups broccoli florets (about 2 crowns)
2 whole green onions (diced)

INSTRUCTIONS

STEAM THE BROCCOLI: Fill a large pot with 2-3 inches of water and then add the broccoli along with 1 teaspoon of salt (use a steamer basket if you have one, but it’s not necessary). Cover and bring to a simmer. Reduce the heat as low as you can and cook for 6 minutes or until the broccoli is tender-crisp. Drain the broccoli in a colander and rinse with cold water.

PREPARE THE SAUCE: In a small bowl stir together the coconut aminos, water, oil, honey, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds. Set the sauce aside.

PREPARE THE CHICKEN: Place the chicken pieces in a large plastic zipper bag. In a small bowl, whisk together the cornstarch, flour, ½ teaspoons of salt and ¼ teaspoon of pepper. Sprinkle the cornstarch mixture onto the chicken. Seal the bag and then toss to evenly coat all of the pieces.

COOK THE CHICKEN: Heat the oil in a large skillet and over medium heat. Once the oil is hot (should be shimmering and thin, but not smoking), place the chicken pieces in a single layer across the bottom of the skillet. Allow the chicken to cook without touching them for 2-3 minutes or until golden. Flip the chicken to cook all the remaining sides of each piece until they are all golden all around and the chicken is fully cooked (no pink in the center).

COOK THE SAUCE: Once the chicken is cooked through and golden brown on all sides, pour the prepared sauce over top with the oven on medium-low heat. Toss the chicken to coat in the sauce and bring the sauce to a simmer. Stir the chicken in the sauce until it has thickened, then remove the pan from the heat.

TOSS CHICKEN AND BROCCOLI TOGETHER: If you have room in your skillet, add the broccoli to the chicken mixture in the skillet and gently fold to evenly incorporate. If you don’t have enough room, do this in a separate bowl or pot. Sprinkle with chopped green onions and serve warm.

Serving: 2cups

Calories: 443kcal

Carbohydrates: 30g

Protein: 40g

Fat: 17g

Saturated Fat: 3g

Polyunsaturated Fat: 4g

Monounsaturated Fat: 9g

Cholesterol: 110mg

Sodium: 1145mg

Potassium: 85mg

Fiber: 3g

Sugar: 18g

Vitamin C: 10mg

Calcium: 14mg

Iron: 15mg

NOTES

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Honey Sesame Chicken and Broccoli

The Sauce
1/4 uplow sodium soy sauce*
2 Tablespoons water
1 1/2 Tablespoons sesame oil
3 Tablespoons honey
1 Tablespoon rice vinegar
1 teaspoon fresh ginger (finely grated)
2 cloves garlic (minced)
1 tablespoon sesame seeds
2 teaspoons cornstarch*
 Chicken and Broccoli
2 Tablespoons cornstarch or arrowroot flour
2 Tablespoons all-purpose flour
 salt and pepper
1- 1 1/2 pounds boneless skinless chicken breast (cut into 1-2-inc
2 Tablespoons olive oil
6 cups broccoli florets (about 2 crowns)
2 whole green onions (diced)

PREPARE THE SAUCE: In a small bowl stir together the coconut aminos, water, oil, honey, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds. Set the sauce aside.

Serving: 2cups
Calories: 443kcal
Carbohydrates: 30g
Protein: 40g
Fat: 17g
Saturated Fat: 3g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 9g
Cholesterol: 110mg
Sodium: 1145mg
Potassium: 85mg
Fiber: 3g
Sugar: 18g
Vitamin C: 10mg
Calcium: 14mg
Iron: 15mg

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Nutrition

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Serving Size: 1 (147g)
Recipe Makes: 1

Calories: 532
Calories from Fat: 325 (61%)

Amt Per Serving		% DV

	Total Fat 36.1g	48 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 13.1g
Cholesterol 0mg		0 %
Sodium 278.3mg		10 %
Potassium 131.5mg		3 %
Total Carbohydrate 50.7g		15 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 48g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 532

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