Instructions

Cube chicken into small pieces. Heat a cast iron skillet or non stick pan over medium heat with 1Tablespoon olive oil.

Add cubed chicken, lightly browning each side. Cook until chicken reaches an internal temperature of 165 degrees. Remove chicken from pan and set aside.

Wipe down and excess liquids from pan using a paper towel. Add 1 Tablespoon olive oil, minced garlic, and broccoli to pan. Stir until broccoli starts turning bright green, then add 1/4 – 1/2 cup water to the pan to steam broccoli. Continue cooking until broccoli is tender.

Add 1 cup water to pan, followed by 1/4 cup soy sauce, 1/4 cup brown sugar, 1/2 tsp ground ginger, and 1/4 tsp garlic powder. Bring to a simmer.

In a small separate bowl mix cornstarch and water. Pour mixture into pan and stir continuously until sauce thickens. Add chicken back to pan and stir to coat in sauce.

Serve chicken and broccoli with rice or extra veggies.