Ingredients
For Blanching and Chicken
- 3 teaspoons kosher salt, divided
- 4 ounces broccoli florets (about 2 cups)
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 tablespoons cornstarch, divided
For the Sauce
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼ cup brown sugar or honey
- Pinch of red pepper flakes (optional)
For Stir Fry
- 1 tablespoon avocado or vegetable oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, peeled and very thinly sliced
For Serving (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Blanch the Broccoli: Fill a large pot with water and add 2 teaspoons of kosher salt. Bring the water to a rolling boil over high heat. Add the broccoli florets and cook for about 2 minutes until they turn bright green and become slightly tender. Remove the broccoli using a slotted spoon and transfer to a plate. Keep the boiling water in the pot for cooking the chicken.
- Cook the Chicken: Season the thinly sliced chicken breasts with the remaining 1 teaspoon of salt. Toss the chicken pieces with 2 tablespoons of cornstarch in a medium bowl until evenly coated. Carefully add the chicken to the boiling water reserved from the broccoli and cook until just opaque, about 4 minutes. Drain the chicken and set aside.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, toasted sesame oil, minced garlic, grated ginger, brown sugar (or honey), red pepper flakes (if using), and the remaining 1 tablespoon of cornstarch. Mix well ensuring the cornstarch is fully dissolved.
- Stir Fry the Vegetables: Heat the avocado or vegetable oil in a large skillet over medium heat. Once the oil shimmers, add the blanched broccoli, sliced yellow onion, red bell pepper, and thinly sliced carrot. Cook, stirring occasionally, until the vegetables begin to brown and soften, about 4 minutes.
- Combine and Finish the Stir Fry: Add the cooked chicken and prepared sauce to the skillet with the vegetables. Stir continuously, allowing the sauce to thicken and coat the chicken and vegetables evenly, about 2 minutes.
- Serve: Transfer the stir fry to serving plates and garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy this vibrant, healthy meal.
Notes
- If you prefer a sweeter sauce, use honey instead of brown sugar.
- For a spicier dish, increase the amount of red pepper flakes or add fresh chili slices.
- To make this dish gluten-free, be sure to use tamari instead of regular soy sauce.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- For a lower sodium option, adjust the amount of soy sauce and salt accordingly.
- Adding other vegetables like snap peas or mushrooms can enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
