Ingredients:
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1/4-1/2 teaspoon crushed red pepper flakes
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 lbs broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemons, halved lengthwise and thinly sliced crosswise, seeds removed
1/2 cup water
2 teaspoons cornstarch, dissolved in
1 tablespoon water
2 tablespoons toasted sesame seeds
Directions:
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.
Pour half of the mixture into another bowl; reserve.
Place chicken in remaining mixture;
marinate for 15 minutes.
In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat.
Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.
Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken.
Wipe skillet with a paper towel.
Heat remaining tablespoon oil in skillet over medium-high heat.
Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.
Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.
Bring to a boil; cook, stirring until thickened, 1 minute.
Sprinkle with sesame seeds.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.