Start by washing your broccoli and slicing the mushrooms. This is a crucial step. Having everything prepped saves time when you’re at the stove.

Cut the chicken into bite-sized pieces and set all ingredients in clear view. A small bowl for the sauce is also handy.

In a bowl, whisk together the honey, chicken broth, soy sauce, cornstarch, and sriracha if you like a kick. This sauce is easy to customize. If you want it sweeter, add more honey. If you want it spicier? Don’t hold back on the chili paste.

Heat the oil in a large pan over medium-high heat. Add the chicken pieces. Sauté for about 5 minutes until they’re browned and cooked through. Stir occasionally to ensure even cooking.

Once the chicken is done, add the minced garlic, ginger, and sliced mushrooms. Toss everything together, allowing the mushrooms to soften for about 3 minutes. Broccoli goes in last.

Now, add the broccoli. Stir and cook for another 3-5 minutes. You want to hear a sizzle. The broccoli should be vibrant green but still slightly crunch.

Pour the sauce into the pan. Toss everything to coat. The sauce will thicken quickly because of the cornstarch. You are looking for a glossy finish to your chicken and veggies.

Once everything is coated and heated through, it’s time to serve up your stir fry! You can serve it over rice or noodles, or enjoy it plain for a low-carb option.