Ingredients

• 1 boneless, skinless chicken breast (about 4 oz / 112g), thinly sliced
• 1.5 cups fresh broccoli florets
• 1 tbsp low-sodium soy sauce
• 1 tsp cornstarch (divided)
• 1/2 tsp toasted sesame oil
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp water or chicken broth
• 1/2 tsp brown sugar (optional, for balance)
• 1/2 tbsp vegetable oil (for stir-frying)

Steps

1. Pat chicken dry and slice thinly against the grain. In a small bowl, marinate chicken with 1/2 tbsp soy sauce and 1/2 tsp cornstarch for 10 minutes.
2. Wash and cut broccoli into bite-sized florets. Set aside.
3. In another small bowl, whisk together remaining 1/2 tbsp soy sauce, 1/2 tsp cornstarch, 1 tbsp water/broth, sesame oil, and brown sugar (if using). This is your stir-fry sauce.
4. Heat vegetable oil in a non-stick pan or wok over medium-high heat until shimmering.
5. Add marinated chicken to the hot pan and stir-fry for 2-3 minutes until lightly browned and almost cooked through. Remove chicken from the pan and set aside.
6. Add broccoli florets to the same pan. If the pan seems dry, add a tiny splash of water (about 1 tbsp). Stir-fry for 3-5 minutes until broccoli is crisp-tender and bright green.
7. Add minced garlic and ginger to the pan with the broccoli. Stir-fry for 30 seconds until fragrant.
8. Return the cooked chicken to the pan with the broccoli. Give the prepared stir-fry sauce a quick whisk to re-combine any settled cornstarch.
9. Pour the sauce over the chicken and broccoli. Toss quickly to coat everything, stirring until the sauce thickens and coats the ingredients, about 1 minute.
10. Remove from heat and serve immediately, perhaps with a side of brown rice or quinoa for a complete meal.