Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/4 inch thin strips
  • 2 tbsp cornstarch, divided
  • 5 tbsp low-sodium soy sauce, divided
  • 1 tsp toasted sesame oil
  • 0.5 cup low-sodium chicken stock
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp freshly grated ginger
  • 3 cloves garlic, minced
  • 4.5 cups broccoli florets
  • 2 tbsp neutral high-smoke point oil
  • 0.25 cup water

Instructions:

  1. Place the chicken strips in a bowl with 1 tbsp of cornstarch and 1 tbsp of soy sauce.
  2. Whisk together the remaining 4 tbsp soy sauce, 1 tbsp cornstarch, sesame oil, chicken stock, oyster sauce, brown sugar, ginger, and garlic.
  3. Cut the broccoli into uniform, bite-sized florets so they cook at the same rate.
  4. Heat your skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly.
  5. Add 1 tbsp of the neutral oil and swirl to coat the bottom of the pan.
  6. Add the chicken in a single layer. Cook 3 minutes until the edges are golden and the meat is opaque.
  7. Remove the chicken from the pan and set it aside on a plate.
  8. Add the remaining 1 tbsp of oil to the pan, then toss in the broccoli florets.
  9. Pour in the 0.25 cup of water and immediately cover with a lid. Steam 2 minutes until the broccoli is vibrant green.
  10. Remove the lid, add the chicken back in, and pour the sauce over everything. Stir 1 minute until the sauce bubbles and turns glossy.