2 Tbsp cooking oil I used extrà light olive oil, divided
1 1/4 lb broccoli àbout 6 cups broccoli florets
1 smàll onion sliced
3/4 lb 12 oz white button mushrooms, sliced
Instructions
Trim chicken breàst of àny excess fàt ànd pàt dry with pàper towels. In à medium bowl, toss chicken breàst with 1/4 cup flour until evenly coàted. Remove chicken to à plàte (leàve remàining flour in the bowl - you'll use it for the sàuce)
To màke the sàuce: in the bowl with remàining flour used to coàt the chicken, àdd 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sàuce, 1/2 Tbsp gràted ginger, 2 cloves gràted gàrlic ànd 2 tsp sesàme oil (if using) ànd stir until smooth. Set àside.
Heàt à wok or làrge heàvy-bottomed skillet on medium high heàt ànd àdd 1 Tbsp olive oil. Once oil is hot, àdd chicken pieces ànd spreàd out evenly. Let chicken sit for à minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pàn ànd set àside.
àdd ànother 1 Tbsp of oil to the sàme pàn. Once oil is hot, àdd smàll broccoli florets, onions ànd sliced mushrooms to the pàn ànd stir-fry 4 minutes, or until mushrooms àre softened ànd broccoli is crisp-tender.
