Makes 4 servings
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/4 cup honey
3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons grated fresh ginger
2 tablespoons grated fresh garlic
1 teaspoon toasted sesame oil
Pinch of freshly ground black pepper
1/8-1/4 teaspoon crushed red pepper flakes, depending on how spicy you want it
1 pound of broccoli, washed, dried and cut into florets
2 teaspoons vegetable oil
1 tablespoon oyster sauce
In a large bowl, whisk together the honey, soy sauce, rice wine vinegar, garlic, ginger, sesame oil, and black pepper, and red pepper flakes. Add the chicken and toss to combine. Cover the bowl and let the chicken marinate in the refrigerator for at least 3 hours or overnight.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet, reserving the marinade in the bowl. Cook, stirring often for about 8 minutes or until the chicken is cooked through. In the last minute, add the broccoli to the pan and toss to combine. Transfer the chicken and broccoli to a bowl.
Add the leftover marinade to the skillet. Bring the mixture up to a boil, then reduce to a simmer. Cook, stirring occasionally until the marinade has reduced by half, about 10 minutes. Remove the pan from the heat and stir in the oyster sauce. Toss the sauce with the chicken and broccoli and serve with rice.