Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 1/4 cup chicken broth
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 4 serrano peppers, thinly sliced
  • 1 medium yellow onion, julienned
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Toss the sliced chicken breast with the soy sauce, cornstarch, and sesame oil. Let it sit for 5-10 minutes to velvet the protein while preparing vegetables.
  2. Heat 1 tbsp of vegetable oil in a wok over high heat until shimmering. Add serrano peppers and onions, tossing constantly for 2 minutes until onions are translucent.
  3. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  4. Remove the aromatic vegetables from the pan and set aside.
  5. Add the remaining oil to the wok and sear the chicken in a single layer over high heat until golden brown on both sides.
  6. Return the vegetables to the pan, pour in the whisked stir fry sauce, and toss rapidly for 1-2 minutes until the sauce thickens into a glossy glaze.