Ingredients
Main Ingredients
- 3 teaspoons kosher salt
- 4 ounces broccoli florets (about 2 cups)
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 tablespoons cornstarch
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼ cup brown sugar or honey
- Pinch of red pepper flakes (optional)
- 1 tablespoon avocado or vegetable oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, peeled and very thinly sliced
For Serving (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Blanch the Broccoli: Fill a large pot with water and add 2 teaspoons of kosher salt. Bring it to a rolling boil over high heat. Add the broccoli florets and cook until they turn bright green and become slightly tender, about 2 minutes. Use a slotted spoon to transfer the broccoli to a plate, leaving the boiling water in the pot for later use.
- Prepare and Cook the Chicken: Season the thinly sliced chicken breasts evenly with the remaining 1 teaspoon of salt. Place the chicken in a medium bowl and toss with 2 tablespoons of cornstarch to coat thoroughly. Carefully add the coated chicken to the boiling water in the pot and cook until the chicken is just opaque and cooked through, about 4 minutes. Drain the chicken well and set aside.
- Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce or tamari, toasted sesame oil, minced garlic, freshly grated ginger, brown sugar (or honey), red pepper flakes (if using), and the remaining tablespoon of cornstarch until smooth.
- Stir Fry the Vegetables: Heat the avocado or vegetable oil in a large skillet over medium heat until shimmering. Add the blanched broccoli, thinly sliced onion, red bell pepper, and carrot. Cook, stirring occasionally, until vegetables start to brown lightly and soften, about 4 minutes.
- Combine and Finish Cooking: Add the cooked chicken and prepared sauce to the skillet with the vegetables. Stir well and cook together until the sauce thickens slightly and coats all ingredients evenly, about 2 minutes.
- Serve: Transfer the stir fry to serving plates and garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot.
Notes
- Blanching the broccoli preserves its bright color and crisp-tender texture.
- Using cornstarch to coat the chicken helps keep it tender and allows the sauce to thicken nicely.
- Feel free to substitute honey for the brown sugar for a different sweetness profile.
- Adjust the amount of red pepper flakes to control the heat level.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
