Ingredients:

  • 1 lb (450g) chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp (8g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) water or chicken broth
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) freshly grated ginger
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) vegetable oil
  • 4 cups (300g) broccoli florets
  • 2 tbsp (30ml) water

Instructions:

  1. In a medium bowl, toss the sliced chicken with cornstarch, salt, and pepper until evenly coated. In a separate small bowl, whisk together the soy sauce, water, brown sugar, sesame oil, cornstarch, ginger, and garlic.
  2. Heat 1 tbsp (15ml) of oil in your wok over medium-high heat until it shimmers. Add the chicken in a single layer. Let it sear undisturbed for 2-3 minutes until golden brown, then stir and cook for another 2 minutes until just cooked through. Remove the chicken to a plate.
  3. Add the remaining 1 tbsp (15ml) of oil to the same pan. Toss in the broccoli florets and stir-fry for 2 minutes. Pour in 2 tbsp (30ml) of water and cover with a lid for 60 seconds to quick-steam the broccoli.
  4. Remove the lid and return the chicken to the pan. Give the sauce mixture a quick whisk and pour it over the chicken and broccoli. Stir constantly for 1-2 minutes until the sauce bubbles and transforms into a thick, glossy coating.