Instructions

• In a medium bowl whisk together 3 Tbsp soy sauce and 1 1/2 Tbsp Argo® corn starch until the corn starch is dissolved. Whisk in 2/3 cup low-sodium chicken broth, 1 1/2 Tbsp honey, 1 Tbsp packed brown sugar, 1 1/2 tsp rice vinegar and 1 tsp toasted sesame oil. Set the sauce aside.
• Pat 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes) dry with paper towels.
• Heat 1 Tbsp vegetable oil in a 12-inch nonstick skillet over medium-high heat. When the oil is hot, add the chicken in a single layer and cook, turning once halfway through, until the internal temperature reaches 165°F and the pieces are cooked through, about 6–7 minutes total. Transfer the cooked chicken to a sheet of aluminum foil and wrap loosely to keep warm.
• Reduce the heat to medium. Add the remaining 2 Tbsp vegetable oil to the now-empty skillet.
• Add 1/2 cup chopped green onions (white and light green portions only), 1 Tbsp peeled minced fresh ginger and 1 Tbsp peeled minced garlic to the skillet. Sauté, stirring, for about 30 seconds until fragrant.
• Add 5 cups small broccoli florets and up to 3 Tbsp water to the skillet. Sauté, stirring occasionally and adding the water in small increments as needed (do not exceed the 3 Tbsp), until the broccoli is tender-crisp, about 4–5 minutes.
• Whisk the reserved soy sauce mixture once more, then pour it into the skillet with the broccoli. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes.
• Return the cooked chicken and any accumulated juices to the skillet. Toss everything together and cook 1–2 minutes more to heat the chicken through and coat it with sauce.
• Serve the stir fry over white or brown rice and sprinkle with sesame seeds, if desired.