Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced across the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp red pepper flakes
  • 2 cups broccoli florets, cut small
  • 1 large red bell pepper, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp high-smoke point oil

Instructions:

  1. Velvet the chicken: In a medium bowl, toss sliced chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Marinate for 10 minutes at room temperature.
  2. Prepare the sauce: In a small bowl or jar, whisk together 1/4 cup soy sauce, chicken broth, rice vinegar, brown sugar, 1 tbsp cornstarch, and red pepper flakes until the starch is fully dissolved.
  3. Sear the protein: Heat 1 tablespoon of high-smoke point oil in a wok or heavy skillet over high heat until shimmering. Add chicken in a single layer and sear undisturbed for 3 minutes. Toss until the edges are golden and opaque, about 2 more minutes, then remove to a clean plate.
  4. Flash-fry vegetables: Add the remaining tablespoon of oil to the pan. Add broccoli, peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until vibrant and tender-crunch. Add garlic and ginger during the last 30 seconds of cooking.
  5. Emulsify and glaze: Return the cooked chicken to the pan. Give the sauce mixture a final whisk and pour over the ingredients. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that clings to the chicken and vegetables.