⅓ cup soy sauce
½ cup vegetable broth
1 Tbsp pure maple syrup
1 teaspoon sesame oil
1 Tbsp flour
1 lb. boneless, skinless chicken breast
¼ teaspoon sea salt
¼ teaspoon coarse black pepper
¾ cup onion
2-3 garlic cloves
1 teaspoon chopped ginger
12 oz broccoli florets
1 teaspoon sesame seeds
Directions: Add the thinly-sliced chicken breast to a mixing bowl; season with salt and pepper, and set aside.
To make the soy sauce Add vegetable broth, soy sauce, sesame oil, and pure maple syrup in a microwave-safe bowl. Microwave for one minute. Next, whisk in the cornstarch; set the sauce aside.
Preheat a large skillet over medium-high heat and brown the chicken. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated.
Then, add the chicken to the hot pan spacing out the pieces.
Once you place the chicken in the pan, do not touch it! This will let the chicken get nice and golden brown on the bottom.
Once the bottom browns, flip the chicken over to get the other side golden brown; about 4-5 minutes in total time.
When ready, remove the chicken from the pan and transfer to a dish.
The soy sauce glaze rather makes this particular dish. In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic. Stir-fry until aromatic.
5.) Put it all together. Finally, add the warm soy sauce glaze we microwaved to the pan. Cook until the sauce starts to thicken. Add the chicken and broccoli to the soy glaze. Stir-fry until the broccoli has softened to the desired consistency.
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