1. Trim chicken breast of any excess fat and pat dry with paper towels.

2. In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - it will be used for the sauce).

3.To make the sauce:

• In the bowl with remaining flour, add 1 cup chicken stock, ¼ cup honey, ¼ cup soy sauce, ½ Tbsp minced ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth.
• Set aside.

4. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.

5. Add another 1 Tbsp of oil to the same pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.

6. Stir the sauce again then pour it on the hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened.

7. Toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed.

Serve and enjoy!