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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a pot of water to a boil.
Add the broccoli and boil for about 2 minutes. Add the bok choy near the end, if you want it tender-crisp.
Transfer the vegetables to a bowl of cold water with ice to stop the cooking.
Drain well and set aside.
In a small bowl, combine lemon juice, soy sauce, honey, a small amount of sesame oil, garlic powder, onion powder, black pepper, and corn flour or tapioca flour.
Mix well and let it sit while you cook the chicken.
Season the chicken with salt and pepper.
Heat a little oil in a pan over medium heat.
Add the chicken and cook for about 8–12 minutes, depending on the size of the pieces, until fully cooked and reaching an internal temperature of 74°C.
Heat a little oil in another pan.
Add the drained broccoli and bok choy.
Stir-fry for 1–2 minutes until heated through but still slightly crunchy.
Pour a small amount of sauce into the chicken pan.
Stir and cook until the sauce thickens and coats the chicken.
Add a little water if the sauce becomes too thick.
Taste and adjust the honey or lemon juice if needed.
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Start with a small amount of sauce. You can always make more later!
Can I use chicken thighs instead of chicken breast?
Yes, you can use either chicken breast or chicken thighs for this recipe.
How do I know when the chicken is fully cooked?
Ensure the chicken reaches an internal temperature of 74°C.
What if the sauce becomes too thick?
Add a little water to thin it out.
Can I substitute corn flour with another thickener?
Yes, you can use tapioca flour as an alternative.
How can I make the vegetables more tender?
Boil the vegetables a little longer if you prefer them more tender.
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