Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/4-inch thin strips
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp cornstarch, divided
  • 1 tsp toasted sesame oil
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp chili garlic sauce
  • 2 cups broccoli florets
  • 1 medium red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 large carrots, julienned
  • 3 green onions, sliced
  • 2 tbsp neutral high-smoke point oil

Instructions:

  1. Velvet the chicken: In a medium bowl, toss the sliced chicken breast with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Let sit for 10-15 minutes to tenderize.
  2. Prepare the sauce: In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, rice vinegar, honey, the remaining 1 tablespoon of cornstarch, grated ginger, minced garlic, and chili garlic sauce until smooth.
  3. Sear the protein: Heat 1 tablespoon of neutral oil in a large wok or cast-iron skillet over high heat. Add chicken in a single layer and sear until golden and cooked through (about 2-3 minutes). Remove chicken from the pan and set aside.
  4. Stir fry vegetables: Add the remaining 1 tablespoon of oil to the hot pan. Add carrots and broccoli, tossing for 2 minutes. Add bell peppers, snap peas, and the whites of the green onions. Stir fry for another 2 minutes until vibrant but still crisp.
  5. Thicken and finish: Return the cooked chicken to the wok. Give the sauce a quick whisk and pour it over the ingredients. Toss constantly for 1 minute until the sauce gelatinizes into a glossy glaze.
  6. Garnish with the green parts of the sliced onions and serve immediately over rice or noodles.