Step 1

Trim chicken thighs of excess fat and cut into bite-sized pieces. Cut the vegetables into even-sized pieces (about the same size as the chicken pieces).

Step 2

Steam or sauté the broccoli to the softness just a bit firmer than you prefer & set aside.

Step 3

In a large bowl, whisk the soy sauce, vinegar, honey, hot sauce, Sriracha sauce, sesame oil, ginger, two thirds of the garlic, cornstarch, and water until smooth. Set aside.

Step 4

Season the chicken with salt and pepper.

Step 5

Heat a large heavy-bottomed skillet or wok over high heat. Add 2 tablespoons of oil. Once oil is hot, add chicken in a single layer. Cook chicken until browned, mixing as needed. Once cooked, remove chicken from the pan and set aside.

Step 6

In the same skillet, add the remaining oil, garlic, pepper, mushrooms and onion. Cook until vegetables are crisp tender, mixing frequently.

Step 7

Add the cooked broccoli and stir in the sauce and simmer for an additional minute or two until thickened. Taste for seasoning and add salt as needed.

Step 8

Stir in the chicken to warm through before serving.