Honey Garlic Chicken Broccoli Potato Skillet

Instructions

1. 1

   Cut the potatoes into 1 cm-thick slices. Cut the broccoli into small, approximately 2 cm florets and mince the garlic. In a small bowl, whisk the honey, soy sauce, vinegar, cornstarch and 30 ml water until smooth.

2. 2

   Cut the raw boneless, skinless chicken breast into strips no thicker than 1 cm.

3. 3

   Heat the oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken and cook uncovered for about 5 minutes, stirring frequently, until the thickest pieces reach 165°F/74°C on a food thermometer. Transfer to a plate.

4. 4

   Add the potatoes and remaining 60 ml water to the same skillet. Cover and keep over medium-high heat for 1 minute to establish steam, then reduce to medium and cook covered for 10 minutes, until the potatoes are just tender. Add the broccoli, cover and cook for 4 minutes, until the broccoli is just tender.

5. 5

   Uncover, increase to medium-high and cook for 1 minute, stirring, to evaporate excess water. Push the vegetables aside slightly, add the garlic to the exposed pan and stir for 30 seconds.

6. 6

   Return the chicken and its juices to the skillet. Stir the sauce again, pour it in and toss everything over medium-high heat for about 1½ minutes, until bubbling and thick enough to cling with no watery liquid remaining. Check that the chicken reaches 165°F/74°C, then divide among four plates.