Chicken and Broccoli Stir Fry
  • Soy sauce 3 Tbsp
  • Mirin 2 Tbsp
  • Honey 1/2 Tbsp
  • Fresh grated ginger 1/2 Tbsp
  • cornstarch 1 Tsp
  • Skinless chicken breast, cut into 1/2-inch cubes 1 1/2 Lbs
  • Kosher salt to taste
  • Canola or grapeseed oil, divided 1 Tbsp
  • Garlic, chopped 4 Cloves
  1. Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside.
  2. Lightly season the chicken with salt.
  3. Heat a large non-stick wok over medium-high heat, when hot add 1 Tsp of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes.
  4. Add the garlic and cook until golden, about 1 minute. Set aside on a dish.
  5. Increase the heat to high, then add 1 Tsp of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
  6. Remove and set aside and repeat with the remaining oil and chicken.
  7. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.
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