Ingredients

• 150g (approx. 1 medium) boneless, skinless chicken breast, thinly sliced
• 150g (approx. 1.5 cups) broccoli florets
• 1 clove garlic, minced
• 1/2 inch fresh ginger, grated
• 1.5 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water or low-sodium chicken broth
• 1 teaspoon cooking oil (e.g., canola, vegetable, or peanut oil)

Steps

1. In a small bowl, whisk together 1 tablespoon of soy sauce, rice vinegar, sesame oil, cornstarch, and water/broth. Set aside; this is your stir-fry sauce.
2. Place the sliced chicken in a separate small bowl. Add the remaining 0.5 tablespoon of soy sauce and toss to coat. This is a quick marinade.
3. Bring a small pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes until vibrant green and slightly tender-crisp. Drain well and set aside.
4. Heat the cooking oil in a non-stick skillet or wok over medium-high heat until shimmering.
5. Add the marinated chicken to the hot pan and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the pan and set aside.
6. Add the minced garlic and grated ginger to the same pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
7. Return the blanched broccoli and cooked chicken to the pan. Give the prepared stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and broccoli.
8. Stir continuously for 1-2 minutes, allowing the sauce to thicken and coat everything evenly. Serve immediately, perhaps with a side of brown rice or quinoa for a complete meal.