Ingredients:
1 large head broccoli, cut into florets
3 tbsp vegetable oil
1½ lbs skinless, boneless chicken thighs, cut into bite-sized pieces
3 cloves garlic, finely chopped
3 green onions, sliced
1-inch piece ginger, peeled and chopped
2 tbsp hoisin sauce (or oyster sauce for less sweetness)
3 tbsp light soy sauce (extra to taste)
6 tbsp honey
6 tbsp hot water
Instructions:
Blanch broccoli florets in boiling water for 2-3 minutes, then drain and set aside.
Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and stir-fry for 5-7 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, heat the remaining 1 tbsp of oil. Add chopped garlic, green onions, and ginger, sautéing for 1-2 minutes until fragrant.
In a small bowl, whisk together the hoisin sauce, soy sauce, honey, and hot water.
Return the chicken to the skillet, pour the sauce over, and stir well to coat.
Add the blanched broccoli to the skillet and stir-fry for 2-3 minutes until the broccoli is tender and the sauce thickens slightly.
Serve hot, garnished with additional green onions if desired.
Servings: 4
