Ingredients:

  • 1½ lb chicken breast, cut into 1-inch cubes
  • ½ cup + 1 tsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp vegetable oil
  • ½ cup reduced-sodium soy sauce
  • ¼ cup rice vinegar
  • ⅓ cup brown sugar, packed
  • 3 tbsp water
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp red chili flakes
  • 2 cups broccoli florets
  • 1 cup carrots, thinly sliced

Instructions:

  1. Pat the chicken cubes completely dry with paper towels.
  2. In a medium bowl, whisk together ½ cup cornstarch, ½ tsp salt, and ¼ tsp black pepper; toss the chicken in the mixture until lightly coated, shaking off any excess powder.
  3. Heat 3 tbsp vegetable oil in a wok or skillet over medium-high heat until shimmering.
  4. Fry the chicken in 3 separate batches for 3–5 minutes per batch, turning occasionally, until golden brown and crisp and the internal temperature reaches 165°F/74°C; remove to a paper towel-lined plate.
  5. In the same pan, add 1 tbsp vegetable oil if needed, then toss in carrots and broccoli.
  6. Add 2 tbsp water and stir-fry for 3–5 minutes until crisp-tender; remove vegetables from the pan and set aside.
  7. In the empty pan, sauté minced garlic, ginger, and chili flakes for 30 seconds until fragrant.
  8. Pour in soy sauce, rice vinegar, and brown sugar; bring to a boil and simmer for 2–3 minutes.
  9. Whisk 1 tsp cornstarch into 1 tbsp water to create a slurry; stir the slurry into the simmering sauce and cook for 1 minute until the glaze thickens and becomes glossy.
  10. Return the fried chicken and cooked vegetables to the pan and toss for 1–2 minutes until evenly coated in the glaze.