Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp cornstarch (cornflour)
  • 1 tbsp vegetable oil (rapeseed oil)
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1/4 tsp red pepper flakes (chili flakes), optional
  • 1 tbsp sesame seeds, for garnish
  • 1 spring onion, thinly sliced, for garnish
  • 1 head broccoli, cut into florets
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • 1/2 tsp grated ginger
  • 1/2 tbsp sesame seeds, for garnish
  • Salt and pepper to taste

Instructions:

  1. In a bowl, toss the chicken cubes with soy sauce and cornstarch.
  2. Steam broccoli florets until tender crisp. Toss with soy sauce, sesame oil, ginger, and sesame seeds. Season to taste.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C).
  4. Add honey, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) to the skillet with the chicken.
  5. Cook, stirring constantly, until the sauce thickens and coats the chicken evenly.
  6. Sprinkle with sesame seeds and sliced spring onion. Serve immediately with the sesame broccoli.