Why You’ll Love This

It’s gonna be delicious. I’m gonna add something to it. You know I always gotta do something my way, yeah? It’s not too sweet. It’s perfect consistency. It’s beautiful. It’s perfect.

Ingredients

• chicken breast, skinless and boneless (a pound and four ounces)
• vegetable oil OR coconut oil OR clarified butter
• red onion (little strips)
• lemon
• scallions (green part and white part)
• chives
• white sesame seed
• cilantro (or parsley)
• garlic (four or five cloves)
• soy sauce
• oyster sauce
• honey (Acacia honey)
• hot sauce
• toasted sesame oil
• broccoli florets
• rice

Instructions

1. Slice it thin, my friends. No big chunks.
2. Saute the onion.
3. Put the chicken in there now.
4. So when we put it in the wok, we’re gonna use as much as the real estate as possible. Very, very important, okay?
5. We’re not gonna put liquid until we see some raw side of the chicken.
6. Let’s put the green of the onion. It is scallion, you know?
7. Put the garlic. Freshly chopped garlic.
8. Take a little bit of soy sauce. Put it around.
9. Put some oyster sauce, friends.
10. We’re gonna put the honey, friends.
11. Put a little bit of cilantro.
12. We’re gonna put the green of the scallion and the lemon.
13. Add little lemon juice.
14. Add a little bit of hot sauce.
15. Add a touch of toasted sesame oil.
16. Let’s cook it for a second.
17. We’re gonna add a little bit of broccoli florets.
18. Let it thicken.
19. Put just a touch more soy sauce.
20. Put just a touch more oyster sauce.
21. Mix this up.
22. Put a little rice at the bottom of the plate.
23. Put some chopped chives.
24. Put a little bit of white sesame seed.
25. Put some fresh zest of lemon on top to decorate it.

Cooking Tips

You can leave the whole breast if you want and slice it when it’s cooked, or you can slice it, but slice it thin, my friends. No big chunks, because if they’re big chunks, they’re gonna take too long to cook and you’re gonna burn the rest of the ingredients. So if you wanna go fast, so I cut it thin, you see I take the breast, and I cut it very thin. So it cooks super fast, very important, eh? You can do it in a pan, if you don’t have a wok, don’t worry, a good fried pan is fine. I use a red onion, because a red onion, the red onion doesn’t need to cook as long as a white onion, but I’m still gonna put it first, ’cause onion is always number first. Don’t forget, always, always, always, unless it’s bacon. I separate ’em, because the white part takes a little bit longer to cook than the green part, but you don’t have to separate it. Don’t worry about it. You don’t like cilantro, put parsley. The lemon is gonna help us offset the sweetness of the honey. You see, the lemon is very important. Whenever you put sweet, you gotta put sour. Whenever you put sour, you gotta put sweet. But it’s very important to balance the two, ’cause you don’t want the sour to be too acid, otherwise you make those funny faces, because, you know, lemon, you know how it is, right? So you balance it with sugar. You balance it with sweet, okay? Or fat. That’s another one. Remember, fat does the same thing as sweet, okay? Broccoli, friends, remember, when you clean the broccoli floret, you have to do it correctly. Don’t go in there and cut your broccoli in the middle of it. Go from the root of the broccoli and go up. We’re not gonna put liquid until we see some raw side of the chicken. If you miss a few of them, it’s not that big of a deal, but on an average, you don’t want to put the liquid, otherwise the chicken get tough. Have you ever had it? When you cook the chicken like that, it’s tough. It’s because you put too much liquid before the outside of your chicken or whatever it is you’re cooking was sealed. And this is really important. It’ll make it tough. I promise you, it’s like poaching it. Poaching chicken is not so good. We don’t want to burn the garlic. Oyster sauce. That’s gonna give us great body, great texture, great flavor. You don’t want to put too much [honey]. Just enough. Acacia honey is very, very delicate honey. High-quality toasted sesame oil is very, very important. On the broccoli, friends, I use the stem. The stem is the best part. More flavor in the stem than you get in here. I promise you.

Serving Suggestions

I made myself a little rice. Just gonna put a little rice at the bottom of the plate.

It’s looking gorgeous. It’s perfect. My friend, I hope you like this recipe. It’s a quick one. I know you can make it. Thank you.