Step 1

Combine the soy sauce, ½ cup water, the brown sugar, honey, ginger, 1 teaspoon of oil, and the garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.

Step 2

While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.

Step 3

Bring one tablespoon of oil to medium-high heat in a large skillet that has a cover. Add the chicken pieces and stir to coat with the oil. Cook uncovered, stirring and flipping occasionally, for about 5-6 minutes until the chicken is cooked through. Drain any liquid if necessary.

Step 4

Add the teriyaki sauce you made from step 2 to the chicken in the skillet and stir to coat. Reduce the heat to medium. Spread the broccoli florets and matchstick carrots over the top of the chicken and sauce (do not mix) and put the cover on the skillet. Cook for 2 minutes to allow the broccoli to steam. Remove the cover (broccoli should be bright green and still firm but slightly softened) and stir everything together. Serve warm.