About this recipe
Hot pan, short sauce, dinner in about half an hour. The broccoli should stay bright with a little snap, and the honey-soy glaze should coat the chicken without going sticky-sweet.
Mix the sauce before the chicken hits the pan. Stir-fries move fast once the skillet is hot.
Cut the florets to a similar size so they cook evenly.
SAUCE
Step 1
Whisk soy sauce, honey, garlic, and ginger in a small bowl until the honey dissolves.
STIR-FRY
Step 2
Heat oil in a large skillet or wok over medium-high until shimmering. Season chicken lightly with salt.
Step 3
Add chicken and cook, stirring, until browned and just cooked through, 5 to 7 minutes. Transfer to a plate.
Step 4
Add broccoli and 2 tablespoons water. Cover over medium-high for 2 minutes, then uncover and stir-fry until bright green and tender-crisp, 2 to 3 minutes more.
Step 5
Return chicken to the pan. Pour in the sauce and toss over medium-high until glossy and slightly thickened, about 1 minute.
SERVE
Step 6
Divide rice among bowls, top with chicken and broccoli, and serve immediately.
Tips
Cut broccoli florets to similar size so they cook evenly.
Swap olive oil for a neutral high-heat oil if you prefer a cleaner stir-fry flavor.
Equipment
Large skillet or wok · Lid · Small mixing bowl
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