Step 1

Whisk the tamari, water, vinegar, honey, cornstarch, ginger, and garlic together in a medium bowl until the cornstarch is dissolved; set aside.

Step 2

Pat the chicken dry with paper towels, then season with the salt. Heat the oil in a 12-inch nonstick skillet over medium-high until shimmering. Add the chicken in a single layer and cook, turning occasionally, until golden brown all over, 5 to 7 minutes.

Step 3

Whisk the sauce once more, then pour into the skillet. Bring to a boil, reduce the heat, and simmer until the chicken is cooked through and the sauce has thickened, about 5 minutes more. Serve with rice and broccoli.