- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons canola oil
- 1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
- 1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
- 2 teaspoons cornstarch dissolved in
- 1 tablespoon water
- 2 tablespoons toasted sesame seeds
- In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half the mixture into another bowl; reserve. Place chicken in remaining mixture; let marinate 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.