Ingredients

• 4 oz (113g) boneless, skinless chicken breast, thinly sliced against the grain
• 1 cup (90g) broccoli florets
• 1 tbsp low-sodium soy sauce (for chicken marinade)
• 1 tsp cornstarch (for chicken marinade)
• 1/4 tsp white pepper
• 1 tbsp low-sodium soy sauce (for sauce)
• 1 tbsp rice vinegar
• 1/2 tsp honey or sugar (optional, for balance)
• 2 tbsp water or low-sodium chicken broth
• 1 tsp cornstarch (for sauce)
• 1 tsp neutral oil (e.g., canola, grapeseed)
• 1 large clove garlic, minced
• 1/2 inch fresh ginger, grated or minced
• 1/2 tsp toasted sesame oil (for finishing)

Steps

1. In a small bowl, combine the sliced chicken with 1 tablespoon of low-sodium soy sauce, 1 teaspoon of cornstarch, and white pepper. Mix well and set aside to marinate for at least 10 minutes.
2. Prepare the stir-fry sauce: In another small bowl, whisk together the remaining 1 tablespoon of low-sodium soy sauce, rice vinegar, optional honey/sugar, water/broth, and the other 1 teaspoon of cornstarch until smooth. Set aside.
3. Mince the garlic and grate or mince the fresh ginger. Cut the broccoli florets into bite-sized pieces if they are too large.
4. Heat 1 teaspoon of neutral oil in a non-stick skillet or wok over medium-high heat until shimmering.
5. Add the marinated chicken to the hot pan in a single layer. Cook for 2-3 minutes until lightly browned and mostly cooked through. Remove the chicken from the pan and set aside on a clean plate.
6. Add the broccoli florets to the same pan. If the pan is dry, you can add a tablespoon of water. Stir-fry for 3-4 minutes until the broccoli is crisp-tender and bright green.
7. Push the broccoli to one side of the pan. Add the minced garlic and grated ginger to the empty space. Stir-fry for about 30 seconds until fragrant.
8. Return the cooked chicken to the pan with the broccoli, garlic, and ginger.
9. Give the prepared stir-fry sauce a quick whisk again (as the cornstarch settles) and pour it evenly over the chicken and broccoli.
10. Stir constantly for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients beautifully.
11. Remove the pan from the heat and drizzle with 1/2 teaspoon of toasted sesame oil for added aroma and flavor.
12. Serve immediately, perhaps over a small portion of brown rice or quinoa for a complete meal.