Ingredients

• 4 oz (113g) boneless, skinless chicken breast, thinly sliced
• 1 cup broccoli florets (about 90g)
• 1 tsp cornstarch (divided)
• 1 tbsp low-sodium soy sauce (divided)
• 1 tsp rice vinegar
• 1/2 tsp sugar or honey
• 1/4 cup low-sodium chicken broth
• 1 clove garlic, minced
• 1/2 inch fresh ginger, grated
• 1 tsp vegetable oil (or other neutral cooking oil)
• 1/2 tsp sesame oil
• Pinch of white pepper (optional)

Steps

1. Slice the chicken breast thinly against the grain. In a small bowl, toss the chicken with 1/2 teaspoon of cornstarch and 1/2 tablespoon of low-sodium soy sauce. Let marinate for 5-10 minutes.
2. Cut the broccoli into bite-sized florets. Bring a small pot of water to a boil, add the broccoli, and blanch for 1-2 minutes until vibrant green but still crisp. Drain immediately and set aside.
3. In a separate small bowl, whisk together the remaining 1/2 tablespoon of soy sauce, 1/2 teaspoon of cornstarch, rice vinegar, sugar (or honey), chicken broth, minced garlic, grated ginger, and white pepper (if using). This is your stir-fry sauce.
4. Heat the vegetable oil in a non-stick pan or wok over medium-high heat until shimmering.
5. Add the marinated chicken to the hot pan in a single layer. Stir-fry for 2-3 minutes until the chicken is cooked through and lightly golden. Remove the chicken from the pan and set aside.
6. Add the blanched broccoli to the same pan. Stir-fry for 1-2 minutes to heat through and develop a slight char if desired.
7. Return the cooked chicken to the pan with the broccoli.
8. Give the prepared stir-fry sauce a quick whisk (as cornstarch can settle) and pour it over the chicken and broccoli.
9. Stir continuously for 1-2 minutes as the sauce thickens and coats the ingredients. Ensure all ingredients are evenly coated.
10. Remove the pan from the heat and drizzle with sesame oil. Toss to combine.
11. Serve immediately, perhaps with a small side of brown rice or quinoa for a complete meal.