Chicken with chili-honey-sesame marinade on broccoli

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 1 head of broccoli
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 1 clove(s) garlic
• Ginger root, fresh
• Tabasco, green
• salt and pepper
• 1 tbsp sesame oil
• Sesame, whole seeds
• ¼ liter vegetable broth

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

low-carb

For the marinade, mix the honey with balsamic vinegar, sesame oil, and crushed garlic. Cut about 1 cm of fresh ginger off, peel, and slice very thinly. Then add the ginger and season with salt, pepper, and green Tabasco. Wash the chicken breast fillet with warm water, pat dry with a paper towel, and cut into bite-sized pieces. Add these to the marinade, cover, and refrigerate for at least 1 hour. Heat the chicken breast pieces in a pan with the marinade for about 6 minutes. Cut the broccoli into small florets and cook with the vegetable stock in a pot of hot water over medium heat for 5-6 minutes, until al dente. If desired, the marinade can be thickened with 1-2 tablespoons of sauce thickener. Arrange the broccoli in a bowl or on a plate and pour the marinade over the chicken breast. Sprinkle with a few sesame seeds before serving.