Sesame Chicken and Broccoli Stir Fry

(Courtesy of Better Homes and Gardens)

Ingredients
5 Tbsp. reduced-sodium soy sauce
2 tsp. toasted sesame oil
5 tsp. honey
1 1/4 lb. skinless boneless chicken breasts, cut in 1 inch chunks
2 Tbsp. canola oil
2 green onions, white parts thinly sliced and green tops reserved
1 Tbsp. grated fresh ginger
3 cloves garlic, minced
1 1/2 c. low-sodium chicken broth
4 tsp. cornstarch
1 Tbsp. rice vinegar
1 tsp. chili paste
1 small head broccoli, cut in florets, steamed until crisp-tender, 4-5 minutes
3 Tbsp. toasted sesame seeds
Hot cooked brown rice (optional)

Directions:
In a medium bowl, whisk together 3 Tbsp. of the soy sauce, 1 tsp. sesame oil and 2 tsp. honey.  Add cut-up chicken, toss to coat, then marinate for 20 minutes.  Remove chicken from marinade with a slotted spoon.  Discard marinade.

In a large nonstick skillet or wok heat 2 tsp. of canola oil over medium-high heat.  Cook half of the chicken at a time for 6 minutes until browned and cooked through, turning once or twice.  Transfer to a large serving plate.  Heat 2 tsp. canola oil to cook remaining chicken.  Transfer to serving plate.

In the same skillet heat the remaining 2 tsp. canola oil over medium-high heat.  Add the white parts of the onions, ginger and garlic.  Cook and stir for 1-2 minutes until fragrant.  For sesame sauce, in a small bowl, whisk together broth, remaining soy sauce, remaining honey, cornstarch, vinegar and chili paste until cornstarch and honey are incorporated.  Add sauce to the skillet.  Cook and stir for 2-3 minutes until thickened and darkened in color.  Stir in remaining 1 tsp. sesame oil.

To serve, pour sauce over chicken.  Surround chicken with steamed broccoli.  Sprinkle with sesame seeds and green onion tops.  Serve with brown rice, if desired.