Don't you just love it when you happen to have everything on hand for a quick, delicious dinner? This is about as easy as it gets. And it's a meal-in-one. No need to come up with side dishes.
You can easily adjust the honey and soy sauce amounts to suit your tastes. I think I'll add a bit more of each next time to ramp up the salty/sweetness of this dish. The original recipe calls for peanuts, but cashews would be great also.
HONEY CHICKEN and BROCCOLI STIR-FRY (6 servings)
1 1/4 lb skinless, boneless chicken breasts or thighs
1 tsp salt
4 Tbsp cornstarch
1 cup reduced-sodium chicken broth
1/3 honey, more or less to taste
3 Tbsp reduced-sodium soy sauce, more or less to taste
1/2 tsp crushed red pepper
2 Tbsp EVOO
4 cups broccoli florets
1 yellow or sweet onion, chopped
1 red bell pepper, chopped
3 cups cooked long-grain white (or brown) rice
1/2 cup cashews or dry-roasted salted peanuts, optional
Cut chicken into 1" pieces and toss in a medium bowl with salt, pepper, and cornstarch.
In a small bowl, stir together broth, honey, soy sauce, and crushed red pepper.
Heat oil in a large skillet over medium-high. Cook chicken until lightly browned, 3-4 minutes. Add vegetables and garlic and cook, stirring constantly, until vegetables are soft, 3-4 minutes.
Add broth mixture to pan. Toss well; bring to a boil over high heat. Cook 1 minute to thicken sauce. Serve with cooked rice and top with nuts, if using.
Recipe Source: Relish Magazine, April 2016, p. 14