Ingredients
1½tbspolive oil,light flavored or coconut oil, divided
1mediumonion,sliced into thin strips, about 1½ cups
4clovesgarlic,minced
1½lbchicken thighs,boneless, skinless, cut into 2-inch pieces
1½tspcornstarch
⅓cupsoy sauce,low-sodium
2tbsphoney
1tbspchili paste
3cupsbroccoli florets,bite-sized
cooked rice,for serving, optional
Preparation
Heat a large stainless steel skillet over medium-high heat. Add ½ tablespoon of oil, and let it warm for a few seconds.
Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outer part of the pan.
Pour the remaining oil into the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch.
Cook without stirring for 2 minutes until browned. Use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.
While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.
Add the broccoli on top of the other ingredients and cover with a lid. Cook for 2 minutes for firm, bright green broccoli.
Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer for 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.
Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and easy reheating.
