Ingredients:

• 2 boneless, skinless chicken breasts (14 oz / 400 g), cut into 1-inch pieces
• 1 tablespoon + 1 ½ teaspoon cornstarch, divided
• 4 teaspoon toasted sesame oil, divided
• 1 tablespoon + 1 teaspoon avocado oil, divided
• 4 tbsp. soy sauce, divided
• 1 cup chicken broth, divided
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• ½ lb broccoli florets (3 cups), cut into 1-inch pieces, stalks peeled and sliced ¼” thick
• 1 medium carrot, peeled and sliced ¼” thick
• 1 clove garlic, minced
• 1 tablespoon toasted sesame seeds
• ½ teaspoon crushed chili flakes, optional
• Optional garnishes:
• Toasted sesame seeds
• Sliced green onions
• Sriracha sauce or other hot sauce

Directions: 

Chicken

In a large bowl whisk together ½ teaspoon cornstarch, 2 tsp. sesame oil, 1 teaspoon avocado oil, and 1 tablespoon soy sauce. Add chicken pieces and stir to coat well.

Sauce

In a separate bowl whisk together ¾ cup chicken broth, 3 tablespoon soy sauce, 2 teaspoon sesame oil, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 tbsp. + 1 teaspoon cornstarch. Set aside.

Stir-fry

Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat. Add chicken and increase the heat to high. Cook, stirring constantly, until no longer pink inside. Remove from heat and with a slotted spoon, transfer to a plate and tent with foil.

Place the pan back onto medium-high heat. Add the broccoli, carrots, and ¼ cup chicken broth. Cover and let the vegetables steam for about 2 minutes or until broccoli starts to soften. Remove cover and stir/toss the vegetables until the remaining liquid has evaporated. Add the garlic and chili flakes, if using. Stir for 1 minute.

Stir the sauce ingredients again and add to the pan with the chicken and any accumulated juices. Bring the sauce to a boil and cook until thickened. Sprinkle it with toasted sesame seeds and serve.