Ingredients

• 120g boneless, skinless chicken breast
• 200g fresh broccoli florets
• 1 tbsp low-sodium soy sauce (for marinade)
• 1 tsp cornstarch (for marinade)
• 1 tsp neutral cooking oil (like canola or grapeseed)
• 1 clove garlic, minced
• 1/2 inch fresh ginger, grated
• 1 tbsp low-sodium soy sauce (for sauce)
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 tsp honey or maple syrup (optional, for balance)
• 2 tbsp water or low-sodium chicken broth
• 1 tsp cornstarch (for sauce slurry)
• Pinch of white pepper (optional)

Steps

1. Slice the chicken breast into thin, bite-sized pieces. In a small bowl, combine the chicken with 1 tablespoon low-sodium soy sauce and 1 teaspoon cornstarch. Mix well and let marinate for at least 10 minutes.
2. Cut the broccoli into uniform, bite-sized florets.
3. Bring a small pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes until crisp-tender and bright green. Immediately drain and plunge into ice water to stop cooking, then drain thoroughly. (Alternatively, steam the broccoli for 3-4 minutes).
4. Prepare the stir-fry sauce: In a small bowl, whisk together 1 tablespoon low-sodium soy sauce, rice vinegar, sesame oil, honey (if using), 2 tablespoons water or chicken broth, and 1 teaspoon cornstarch. Set aside.
5. Heat 1 teaspoon neutral cooking oil in a wok or large non-stick skillet over medium-high heat until shimmering.
6. Add the marinated chicken to the hot pan in a single layer and cook for 2-3 minutes without stirring, allowing it to brown slightly.
7. Stir-fry the chicken for another 1-2 minutes until cooked through and no longer pink. Remove the chicken from the pan and set aside.
8. Reduce the heat to medium. Add the minced garlic and grated ginger to the same pan. Stir-fry for 30 seconds until fragrant, being careful not to burn.
9. Return the blanched broccoli to the pan. Stir-fry for 1-2 minutes to heat through and coat with the aromatics.
10. Give the prepared sauce a quick whisk to recombine the cornstarch. Pour the sauce over the broccoli in the pan.
11. Bring the sauce to a simmer, stirring constantly, until it thickens slightly.
12. Return the cooked chicken to the pan. Toss everything together to coat the chicken and broccoli evenly with the thickened sauce.
13. Cook for another 1 minute, ensuring everything is hot and well combined.
14. Transfer the healthy Chinese Chicken & Broccoli Stir-Fry to a serving plate and enjoy immediately.
15. Optionally, garnish with a pinch of white pepper.