Ingredients

• 5 oz (approx. 140g) boneless, skinless chicken breast, thinly sliced
• 1 cup broccoli florets, bite-sized
• 1 tablespoon low-sodium soy sauce (plus 1 tsp for marinade)
• 1 teaspoon cornstarch (plus 1/2 tsp for marinade)
• 1 teaspoon rice vinegar
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
• 1/4 teaspoon sesame oil (optional, for aroma)
• 1 tablespoon water or low-sodium chicken broth
• 1 teaspoon cooking oil (e.g., canola, grapeseed)
• Pinch of sugar or honey (optional, to balance flavor)
• Red pepper flakes (optional, for heat)

Steps

1. Pat chicken dry. In a small bowl, marinate the sliced chicken with 1 teaspoon soy sauce and 1/2 teaspoon cornstarch for 10 minutes. This helps tenderize the chicken.
2. Prepare the sauce: In a separate small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon cornstarch, rice vinegar, minced ginger, minced garlic, 1 tablespoon water/broth, and the optional pinch of sugar/honey. Set aside.
3. Heat 1 teaspoon cooking oil in a wok or large non-stick pan over medium-high heat until shimmering.
4. Add the marinated chicken to the hot pan and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the pan and set it aside.
5. Add the broccoli florets to the same pan (add a tiny bit more oil if needed). Stir-fry for 3-5 minutes until crisp-tender and bright green. If you prefer softer broccoli, add 1-2 tablespoons of water, cover the pan, and steam for 1-2 minutes.
6. Return the cooked chicken to the pan with the broccoli.
7. Give the prepared sauce a quick re-whisk (as cornstarch settles) and pour it over the chicken and broccoli.
8. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats the chicken and broccoli.
9. Remove from heat. Drizzle with 1/4 teaspoon sesame oil (if using) and sprinkle with red pepper flakes (if desired).
10. Serve immediately for best flavor and texture.