Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced
  • 1 large carrot, julienned
  • 3 green onions, sliced into 1-inch pieces
  • 2 tbsp vegetable oil

Instructions:

  1. Prep the mise en place. Chop all vegetables and whisk the sauce ingredients (soy sauce, honey, vinegar, ginger, garlic, sriracha, and the second tsp of cornstarch) in a bowl. Note: This prevents you from scrambling to chop while the pan is burning.
  2. Marinate the chicken. Mix 450g (1 lb) thinly sliced chicken strips with 15ml (1 tbsp) soy sauce, 15g (1 tbsp) cornstarch, and 5ml (1 tsp) sesame oil. Let it sit for 5 minutes.
  3. Sear the protein. Heat 15ml (1 tbsp) vegetable oil in a large skillet over medium high heat until shimmering. Add chicken in a single layer and sear 3-5 mins until golden brown and caramelized.
  4. Set aside. Remove the chicken from the pan and put it on a plate. Note: This keeps the chicken from overcooking while the veggies soften.
  5. Sauté hard veggies. Add another 15ml (1 tbsp) oil. Toss in 480g (2 cups) broccoli florets and julienned carrots. Stir constantly for 2-3 mins until they turn a brighter green.
  6. Add soft veggies. Toss in the sliced red bell pepper and 3 sliced green onions. Cook 2 mins until they are vibrant but still have a snap.
  7. Combine everything. Return the cooked chicken and any juices from the plate back into the pan.
  8. Glaze the dish. Give the sauce a quick whisk and pour it over the mix. Toss continuously for 1-2 mins until the sauce thickens into a glossy, velvety coating.