Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into 1/4-inch strips
  • 1 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • 0.5 tsp black pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 2 medium carrots, julienned
  • 1 cup snap peas
  • 2 tbsp grapeseed oil
  • 0.25 cup low sodium chicken broth
  • 0.25 cup soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar

Instructions:

  1. Combine 1.5 lbs sliced chicken with 1 tbsp cornstarch, 1 tbsp soy sauce, and 0.5 tsp pepper. Note: This creates the velveting barrier for moisture retention.
  2. Mix 0.25 cup broth, 0.25 cup soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp rice vinegar. Note: Dissolving the honey now ensures an even glaze later.
  3. Mince 3 cloves garlic and grate 1 tbsp fresh ginger. Note: Keep these separate from the veggies as they cook much faster.
  4. Add 1 tbsp grapeseed oil to a large skillet over high heat until the oil shimmers and barely wisps smoke.
  5. Add the chicken in a single layer and cook for 3 minutes until golden on the edges and opaque. Remove from the pan and set aside.
  6. Add the remaining 1 tbsp oil, then the garlic and ginger for 30 seconds until the scent is sharp and fragrant.
  7. Toss in 2 cups broccoli, 1 sliced red pepper, 2 julienned carrots, and 1 cup snap peas. Note: Stir constantly to prevent hot spots.
  8. Cook the veggies for 4 minutes until colors are vibrant and edges are slightly charred but still firm.
  9. Return the chicken to the pan and pour in the whisked sauce. Note: The residual cornstarch on the chicken will help thicken the liquid.
  10. Toss everything for 1-2 minutes until the sauce turns into a thick, glossy lacquer that coats every piece.