Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) soy sauce, low sodium preferred
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) black pepper
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) fresh ginger, peeled and minced
  • 1 medium head broccoli, cut into florets (about 4 cups/350g)
  • 1/4 cup (60ml) chicken broth
  • 2 tbsp (30ml) soy sauce, low sodium preferred
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5ml) cornstarch

Instructions:

  1. In a bowl, combine chicken with marinade ingredients. Let sit for at least 10 minutes (or up to 30 minutes in the fridge).
  2. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir-fry until fragrant (about 30 seconds).
  4. Add marinated chicken to the skillet. Stir-fry until cooked through and lightly browned (about 5-7 minutes), ensuring the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
  5. Add broccoli florets and chicken broth to the skillet. Stir-fry until broccoli is crisp-tender (about 5-7 minutes). Add a splash more broth if needed to prevent sticking.
  6. Return cooked chicken to the skillet. Pour in the sauce. Bring to a simmer and cook until sauce thickens slightly (about 1-2 minutes).
  7. Serve immediately over rice or noodles.