Ingredients:

  • 1.5 lbs Chicken Breast, sliced into 1-inch pieces
  • 1 tbsp Cornstarch
  • 1 tbsp Soy Sauce (Low sodium)
  • 1 tsp Toasted Sesame Oil
  • 0.5 tsp White Pepper
  • 0.5 cup Chicken Broth
  • 0.25 cup Soy Sauce
  • 2 tbsp Honey
  • 1 tbsp Rice Vinegar
  • 1 tbsp Fresh Ginger, grated
  • 3 cloves Garlic, minced
  • 1 tbsp Cornstarch (for sauce thickening)
  • 2 cups Broccoli florets, cut small
  • 1 Red Bell Pepper, thinly sliced
  • 1 cup Snap Peas or Sliced Carrots
  • 3 Green Onions, sliced
  • 2 tbsp Neutral Oil (Avocado or Grapeseed)

Instructions:

  1. Marinate the chicken. Mix the 1.5 lbs chicken breast with 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp sesame oil, and 0.5 tsp white pepper. Note: Let this sit for 10 minutes to allow the cornstarch to create a protective coating.
  2. Whisk the sauce. Combine 0.5 cup chicken broth, 0.25 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp cornstarch in a small bowl. Note: Whisk until the cornstarch is completely dissolved to avoid lumps later.
  3. Heat the pan. Add 1 tbsp of neutral oil to your skillet over high heat until the oil shimmers and barely wisps smoke.
  4. Sear the protein. Add the chicken in a single layer and cook for 3 minutes until golden brown and mostly opaque.
  5. Remove and rest. Transfer the chicken to a plate. Note: It will finish cooking in the final step, so don't worry if it's slightly pink in the center.
  6. Blister the veggies. Wipe the pan, add the remaining 1 tbsp oil, and toss in 2 cups broccoli, 1 red bell pepper, and 1 cup carrots or snap peas. until they turn bright green and slightly charred.
  7. Add aromatics. Toss in 1 tbsp ginger and 3 cloves minced garlic, stirring for 30 seconds until the fragrance fills the kitchen.
  8. Deglaze and thicken. Pour the sauce mixture into the pan with the vegetables. until the liquid bubbles and turns translucent and thick.
  9. Combine and glaze. Return the chicken and any juices to the pan, tossing for 1 minute until every piece is coated in a velvety sheen.
  10. Garnish and serve. Remove from heat and sprinkle with 3 sliced green onions.