Sesame Chicken with Broccoli and Boy Choy Stir-fry

Makes 4 servings

Ingredients:

5 tablespoons reduced-sodium soy sauce

2 teaspoons toasted sesame oil

5 teaspoons honey

1 tablespoon lemon juice

1 ¼ pound skinless boneless chicken breasts, cut into 1-inch chunks

2 tablespoons olive oil or canola oil

2 green onions, white parts thinly slices and green tops reserved

1 tablespoon grated fresh ginger

3 cloves garlic, minced

1 ½ cups low-sodium chicken broth

4 teaspoons cornstarch

1 tablespoon rice vinegar (If you don’t have rice vinegar you can substitute white vinegar)

1 teaspoon chili paste

2 heads broccoli, cut into florets, partially steam in microwave about 2-3 minutes

1 large bok choy, trimmed and cut into pieces

3 tablespoons toasted sesame seeds

Cooked rice

Directions:

In a medium bowl whisk together 3 tablespoons of the soy sauce, 1 teaspoon sesame oil, 2 teaspoons honey, 1 tablespoon lemon, and 1 tablespoon sesame seeds.  Add cut-up chicken, toss to coat.  Cover with plastic wrap and marinate in fridge for 20 minutes.  Remove chicken from marinade with slotted spoon and discard marinade.

In a large nonstick skillet or wok heat 2 tablespoons of oil over medium-high heat.  Cook the chicken until browned and cooked through, about 6 minutes.  Transfer to a plate.

In the same skillet add the white parts of the onions, ginger, and garlic.  Cook and stir for 1 to 2 minutes until fragrant.  Add the bok choy and sauté about 2-3 minutes until wilted.  Add the broccoli and sauté until the vegetables are soft.  Transfer the vegetables to a plate.

For sesame sauce, in a small bowl whisk together broth, remaining soy sauce, remaining honey, the cornstarch, vinegar, and chili paste until cornstarch and honey are incorporated.  Add sauce to skillet.  Cook and stir for 2-3 minutes until thickened and darkened in color.  Stir in remaining 1 teaspoon sesame oil.

To serve, add rice to plates, top with chicken then vegetables.  Pour sauce over top.  Sprinkle with sesame seeds and green onion tops.