Ingredients:

  • 10 oz chicken breast, thinly sliced into bite-sized strips
  • 1 cup broccoli florets, cut small
  • 1 red bell pepper, thinly sliced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp neutral oil

Instructions:

  1. Chop all your vegetables to a similar size. Note: This ensures the broccoli and peppers cook at the same rate.
  2. In a small bowl, whisk the soy sauce, honey, rice vinegar, and cornstarch. Stir until the cornstarch disappears and the liquid looks smooth.
  3. Heat 1 tablespoon of neutral oil in a wok or large non stick skillet over high heat. Wait until the oil is shimmering and just starting to wisps of smoke.
  4. Add the chicken strips in a single layer. Sear undisturbed for 2 minutes until they are golden brown on the bottom, then toss and remove them from the pan. Note: Removing the meat prevents it from overcooking while the veg fries.
  5. Using the same pan (no need to wash it), add the broccoli and red bell pepper.
  6. Stir fry for 3 minutes until the edges are slightly charred and the broccoli is bright green.
  7. Stir in the minced garlic and grated ginger. Cook for only 30 seconds until you smell the aromatics. Note: Garlic burns quickly, so keep it moving.
  8. Return the seared chicken to the pan.
  9. Pour the prepared glaze over the mixture.
  10. Toss continuously for 1-2 minutes until the sauce bubbles and thickens into a glossy coating that sticks to the food.