Ingredients

• 4 oz (113g) boneless, skinless chicken breast, thinly sliced
• 1 cup broccoli florets (about 90g)
• 1 tsp olive oil (or other neutral oil)
• 1 clove garlic, minced
• 1/2 tsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1/2 tsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp water or low-sodium chicken broth
• Pinch of red pepper flakes (optional, for heat)
• Optional: 1/4 tsp sugar or a few drops of honey (to balance flavors)

Steps

1. Pat chicken breast dry and slice it thinly against the grain into bite-sized pieces. Cut broccoli florets into uniform, small pieces.
2. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, cornstarch, water (or broth), and optional sugar/honey and red pepper flakes. Set aside.
3. Heat 1 tsp olive oil in a non-stick pan or wok over medium-high heat until shimmering.
4. Add the sliced chicken to the hot pan and stir-fry for 2-3 minutes until lightly browned and cooked through. Remove chicken from the pan and set aside.
5. Add the minced garlic and grated ginger to the same pan (add a tiny bit more oil if needed) and stir-fry for 30 seconds until fragrant.
6. Add the broccoli florets to the pan. Stir-fry for 3-4 minutes, or until crisp-tender and bright green. You can add 1-2 tablespoons of water and cover the pan for 1-2 minutes to steam the broccoli slightly if you prefer it softer.
7. Return the cooked chicken to the pan with the broccoli.
8. Give the prepared sauce mixture a quick whisk again (as cornstarch can settle) and pour it over the chicken and broccoli.
9. Stir continuously for 1-2 minutes until the sauce thickens and coats the chicken and broccoli. The sauce should be glossy.
10. Remove from heat and serve immediately. Enjoy this healthy stir-fry on its own or with a small side of brown rice or quinoa for a complete meal.