Chicken and broccoli stir fry

- 225g chicken breast, cut into pieces
- 1/4 cup flour
- 1 cup chicken broth
- 1/4 cup honey
- 1/4 cup soy sace
- 1/2 Tbsp fresh ginger, peeled and grated
- 2 medium garlic cloves, grated
- 2 tsp sesame oil, optional but recommended
- 2 Tbsp oluve oil, divided
- 225g brocolli, chopped
- 1 small onion, sliced
- 100g white button mushrooms, sliced

1. Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl – you’ll use it for the sauce)

2. To make the sauce: in the bowl with remaining flour, add 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.

3. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from heat and set aside.

4. Add another 1 Tbsp of oil to the pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.

5. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.