Sticky Soy Ginger Glaze:

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3 tbsp (45 g) raw organic honey

3 tbsp (45 mL) low sodium soy sauc

2 tbsp (30 g) sugar-free ketchup

1 tbsp (15 mL) warm water

½ tbsp (7 g) no calorie brown sugar substitute

1 ½ tbsp (10 g) fresh ginger, finely minced

2 cloves garlic (8 g), finely minced

¼ tsp dried red chili flakes

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Chicken & Broccoli:

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18 oz chicken breasts, cubed

500 g broccoli florets*

2 tsp (6 g) cornstarch

½ tsp salt

¼ tsp: ground black pepper, paprika

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To Assemble (Optional):

steamed jasmine rice

green onion, finely chopped

sesame seeds

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*I use frozen broccoli and thaw for ~15-20 minutes before cooking. 

1. Preheat the oven to 450° F. Rub a baking sheet with oil.

2. Arrange the chicken and broccoli in the prepared baking dish.

3. In a bowl, whisk together the honey, ketchup, tamari, pomegranate juice, garlic, ginger, and a good pinch of chili flakes. Pour the sauce over the chicken and toss to coat.

4. Air fry for ~12 minutes at 400° F, until chicken is cooked through and juices are bubbling. Remove from heat, toss everything until evenly coated in juices, drizzle with (optional) hot honey glaze, and return to air fryer for ~2-3 minutes. Optional (but recommended): broil on "high" for ~2 minutes, or until desired caramelization is reached.

5. Once finished cooking, serve alongside (optional) rice, topped with (optional) gren onion and sesame. Enjoy!