Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
Season the chicken pieces with salt and pepper. Combine chicken and 2 tablespoons cornstarch in a zipper bag or bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken in a single layer, cooking until golden brown on both sides and cooked through. Plate the chicken. If necessary, add 1 more tablespoon of oil and cook the remaining chicken, and plate it.
Add 1 tablespoon oil to the same skillet over medium heat. Add onion and cook for 1-2 minutes, stirring several times. Add the broccoli to the skillet with the onion. Cook for 1-2 minutes, stirring several times. Add two tablespoons of water to the skillet and over with a lid or aluminum foil and steam the broccoli for 1-2 minutes. Plate the vegetables.
Whisk the sauce that you set aside to make sure the cornstarch has not settled to the bottom. Add it to the skillet and cook over medium heat until slightly thickened. Add the cooked chicken and vegetables back to the skillet. Cook for 1-2 minutes or until the chicken is heated through.
Serve over rice or Asian noodles.
Notes
Dry the broccoli after washing and cut the crown into bite-size florets.
Cut the chicken breast into small, thin, bite-size uniform pieces so they cook quickly and evenly.
Stir-frying moves quickly, so your attention should be on the dish to ensure the chicken, broccoli, and sauce are not overcooked.
For even more flavor, add roasted peanuts or roasted cashews
Nutrition
Calories: 345kcal | Carbohydrates: 26g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 648mg | Potassium: 934mg | Fiber: 4g | Sugar: 12g | Vitamin A: 743IU | Vitamin C: 106mg | Calcium: 77mg | Iron: 2mg
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