Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced into bite-sized strips
  • 4 cups fresh broccoli florets, cut small
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 tsp black pepper

Instructions:

  1. Slice the chicken into uniform thin strips and cut broccoli into small, bite-sized florets.
  2. Heat vegetable oil in a large skillet or wok over high heat until it shimmers. Add chicken in a single layer and sear without moving for 2 minutes until a mahogany-colored crust forms. Flip and cook for another 2 minutes. Remove chicken from the pan and set aside.
  3. In the same pan, add broccoli and a splash of water; cover with a lid for 2 minutes to steam-soften.
  4. Remove the lid, push the broccoli to the side of the pan, and melt the butter in the center. Stir in minced garlic until fragrant (about 30 seconds), then whisk in soy sauce and honey.
  5. Toss the seared chicken back into the pan, stirring constantly until the sauce thickens into a velvety glaze that coats the chicken and broccoli.