Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, thinly sliced across the grain
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 3 cups broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 1 cup snap peas
  • 2 tbsp neutral oil

Instructions:

  1. Whisk the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and 1 tsp cornstarch in a small bowl until the cornstarch is fully dissolved.
  2. Toss the sliced chicken breasts with 2 tbsp cornstarch, salt, and black pepper until lightly coated.
  3. Heat 2 tbsp of neutral oil in a wok or large skillet over high heat until shimmering. Add chicken in a single layer; sear undisturbed for 2 minutes, then toss and cook for another 2-3 minutes until just cooked through. Remove chicken to a plate.
  4. Add another 2 tbsp of neutral oil to the same pan. Add carrots and broccoli, stirring constantly for 2 minutes.
  5. Add the sliced red bell pepper and snap peas; sauté for another 2-3 minutes until the vegetables are tender-crisp.
  6. Return the cooked chicken and any accumulated juices to the pan.
  7. Give the sauce a final whisk and pour it over the mixture. Toss continuously for 1-2 minutes until the sauce transforms into a thick, mahogany glaze. Remove from heat immediately.