Sorry to tempt you with food photos if you don’t have any of these ingredients at your house right now due to the grocery stores being wiped out! But, I made this a while ago and wanted to share. I, too, do not have all these ingredients at the moment either! However, you can make this at a later date if you want, or if you’re lucky and have chicken, broccoli, and carrots right now you can make it while you’re stuck indoors!
So as with many of the recipes I share on here, I found it on Pinterest. I followed this recipe (here) and made a few minor changes.
For the recipe you’ll need:
- boneless skinless chicken breast (I mixed chicken breasts and thighs)
- chicken broth
- soy sauce
- salt & pepper
First, peel your carrots and slice them thinly. Then, cut your broccoli. Wash all the veggies. I used less carrots than the recipe called for and more broccoli than was called for because I like broccoli more than carrots. I used just under a cup of carrots, for reference.
Once all the veggies are prepped, cook them in a little bit of oil until they’re tender. Once they’re done, remove them from the pan and cover. The recipe has this all done in one pan, but I actually used 2. I did the vegetables in one pan and I cooked the chicken in a wok.
Cut the chicken in to 1 inch pieces and season with salt and pepper. Cook the chicken until it is golden brown. Add the garlic in and then the vegetables.
In a bowl, whisk together chicken brother, honey, and soy sauce (I just used a glass measuring cup). In another bowl mix together cornstarch with cold water. Pour the soy sauce mixture over the chicken and vegetables and warm through. Finally, add in the cornstarch mixture and mix until the sauce thickens.
Serve over rice and you’re done!