1 lb boneless skinless chicken thigh, cut into 1/2-inch pieces
2 tsp honey
2 tsp sesame oil
2 tbsp soy sauce
1 tsp cornstarch
4 cloves of garlic, roughly chopped
1/4 cup chicken broth (or water if unavailable)
2 tbsp cooking oil, separated
1 crown of broccoli, cut into florets
1 tbsp oyster sauce
1 tsp sesame oil
Salt, to taste
In a small bowl, I combine the chicken with honey, sesame oil, soy sauce, and cornstarch. I allow the chicken to marinate for at least half an hour, or overnight for better flavor.
Heat 1 tbsp of cooking oil in a large skillet or wok over medium-high heat. I add the chicken and garlic, stir-frying for about 5 minutes until mostly browned. I remove it from the heat and set it aside.
In the same skillet, I add another tbsp of oil, chicken broth, and broccoli. I cook it on medium heat, covered for 1 minute. Then, I uncover and stir-fry for about 2 more minutes or until the broccoli is as tender as I prefer. For me, it should turn to a vibrant green.
I add the chicken back into the cooking pan/wok, along with oyster sauce and sesame oil. I stir fry everything together to mix well.
I remove it from the heat and serve! I recommend it with white rice.