Sesame Ginger Chicken and Broccoli

What you need

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 2 cups broccoli florets
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 0.25 cup soy sauce
• 2 tbsp honey
• 1 tsp sesame seeds
• 1 tbsp rice vinegar

The easy way

1. Toss chicken cubes with cornstarch; heat oil in a large skillet or wok over high heat.
2. Cook chicken for 4-5 minutes until browned and cooked through (165°F); remove from pan.
3. Add broccoli florets to the pan with 2 tbsp water; cover and steam for 2 minutes until tender-crisp.
4. Add ginger and garlic; cook for 30 seconds; stir in soy sauce, honey, and rice vinegar.
5. Return chicken to the pan; toss to coat evenly and sprinkle with sesame seeds before serving.
6. Serve over steamed rice; store leftovers in an airtight container in the refrigerator for up to 3 days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.