Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 2 tablespoons cornstarch, divided
  • 5 tablespoons low-sodium soy sauce, divided
  • 1 teaspoon toasted sesame oil
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, thinly sliced
  • 2 medium carrots, julienned
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, sliced (whites and greens separated)
  • 1/2 cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon red pepper flakes
  • 1.5 tablespoons neutral cooking oil

Instructions:

  1. Prep the protein. Toss the chicken breast slices with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce in a small bowl until coated.
  2. Whisk the glaze. Combine the remaining 4 tablespoons of soy sauce, 1 tablespoon of cornstarch, chicken broth, honey, rice vinegar, and red pepper flakes in a jar.
  3. Heat the pan. Place your largest skillet over medium high heat and add 1 tablespoon of neutral oil until it starts to shimmer and wisps of smoke appear.
  4. Sear the chicken. Add the chicken in a single layer, working in batches if needed, and cook for 3 minutes until the edges are golden and crisp. Remove meat from the pan.
  5. Flash the veggies. Add the remaining oil to the pan, then toss in the broccoli, carrots, and peppers, stir frying for 2 minutes until they turn vibrant and bright.
  6. Softening the snap. Add the snap peas and the whites of the green onions, cooking for another 1 minute until the peas are slightly translucent.
  7. Infuse the aromatics. Push the vegetables to the sides and add the garlic and ginger to the center, stirring for 30 seconds until you smell a fragrant aroma.
  8. Thicken the sauce. Give your sauce mixture a quick whisk to re incorporate the starch, then pour it into the pan.
  9. The final glaze. Return the chicken to the pan and toss everything together for 1-2 minutes until the sauce is bubbly, thick, and glossy.
  10. Garnish and serve. Remove from the heat immediately, stir in the sesame oil, and top with the green onion tops.