1 lb. boneless skinless chicken breast cut in bite size pieces
2 tablespoons cornstarch
3 tablespoons canola or vegetable oil
1 small onion cut in half moon strips
1 lb. broccoli cut into bite size florets
Whisk together the chicken broth, soy sauce, rice vinegar, ginger, honey, garlic, sriracha, sesame oil, and cornstarch. Set that aside for a few minutes.
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 oil and cook remaining chicken and plate it.
Add 1 tablespoon oil to 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. 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.
Shake the cornstarch and chicken in a plastic zipper bag to coat.
Stir fry moves very quickly so all your attention should be on the dish so you don’t overcook the chicken, broccoli, or sauce.
Broccoli takes just a couple minutes to cook crisp tender
For best results serve promptly.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.