Ingredients

• 4 oz boneless, skinless chicken breast, thinly sliced against the grain
• 1 cup broccoli florets
• 1 clove garlic, minced
• 1/2 inch fresh ginger, grated
• 1 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp water or low-sodium chicken broth
• 1/2 tsp sesame oil
• 1 tsp cooking oil (e.g., canola, peanut, or avocado oil)
• Pinch of black pepper
• Optional: Pinch of red pepper flakes for heat

Steps

1. Pat the chicken slices dry with a paper towel. In a small bowl, toss the chicken with a pinch of black pepper. Set aside.
2. In another small bowl, whisk together the low-sodium soy sauce, rice vinegar, cornstarch, water (or broth), and sesame oil to create the stir-fry sauce. Set aside.
3. Heat the cooking oil in a small non-stick skillet 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 mostly cooked through. Remove the chicken from the pan and set aside.
5. Add the broccoli florets to the same pan. If the pan seems dry, add a tiny splash of water (about 1 tbsp) to help steam the broccoli. Stir-fry for 3-4 minutes, until bright green and tender-crisp.
6. Add the minced garlic and grated ginger to the pan with the broccoli. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
7. Return the cooked chicken to the pan with the broccoli. Stir well to combine.
8. Give the prepared stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and broccoli in the pan. Stir continuously for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
9. Remove from heat. If desired, sprinkle with a pinch of red pepper flakes. Serve immediately, perhaps with a small side of steamed brown rice or quinoa for a complete meal.