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1
In a saucepan over medium-high heat, combine all the ingredients for the sauce except for the cornstarch and 2 tablespoons water.
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2
Bring to a boil, stirring frequently.
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3
Once the sauce has started boiling, reduce heat to low and simmer, stirring occasionally, while chicken and broccoli are being prepared.
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4
Steam (or boil, if you prefer) broccoli florets until almost no longer crisp, approximately 5-8 minutes.
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5
Test with a fork: if the fork easily pierces the florets, they are done.
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6
Be careful not to overcook them, as the broccoli will fall apart when mixed with the sauce and chicken.
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7
Heat olive oil in a large skillet on medium-high heat.
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8
Generously sprinkle kosher salt and pepper over both sides of the chicken breasts.
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9
Lay chicken in the pan and cook until browned on each side and cooked through, approximately 8-12 minutes.
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10
Once cooked through, allow to cool enough to handle, approximately 5 minutes.
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11
Slice into bite-size pieces and set aside.
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12
Turn the heat on the sauce to medium.
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13
In a small mixing bowl, mix the reserved cornstarch with 2 tablespoons water in order to combine and avoid lumps.
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14
Add the cornstarch mixture to the rest of the sauce and stir to combine.
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15
You will notice the sauce begin to thicken quickly.
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16
Stir for a minute or two until well thickened.
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17
Remove from heat.
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18
In a large bowl, gently toss together the broccoli, chicken and sauce.
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19
Garnish with thinly sliced green onions, if desired.
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20
Serve with (or over) white rice (I useand lovejasmine rice).
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21
Enjoy!
