Ingredients

3 teaspoons kosher salt

4 ounces broccoli florets (about 2 cups)

1 pound boneless, skinless chicken breasts, thinly sliced

3 tablespoons cornstarch

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)

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

Sliced green onions, for serving (optional)

Sesame seeds, for serving (optional)

Instructions

Step 1: Fill a large pot with water and add 2 teaspoons of the salt. Bring to a boil over high heat. Add the broccoli and cook until bright green and slightly tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to a plate, reserving the boiling water in the pot.

Step 2: Season the chicken all over with the remaining 1 teaspoon of salt. Add the chicken to a medium bowl along with 2 tablespoons of the cornstarch; toss to evenly coat. To the boiling water, add the coated chicken and cook until just opaque, about 4 minutes. Drain the chicken and set aside.

Step 3: In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar, red pepper flakes, and the remaining 1 tablespoon of cornstarch. Stir until smooth.

Step 4: Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the broccoli, onion, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables begin to brown, about 4 minutes.

Step 5: Add the chicken and sauce to the skillet. Cook, stirring frequently, until the sauce thickens slightly and coats the chicken and vegetables, about 2 minutes.

Step 6: Serve immediately, topped with sliced green onions and sesame seeds if desired.

Tips & Variations

For extra flavor, marinate the chicken in the sauce mixture for 15 minutes before cooking.

Feel free to swap broccoli with snap peas or green beans depending on your preference.

Add chopped cashews or peanuts for a crunchy texture.

Use honey instead of brown sugar for a milder sweetness and a slightly different flavor profile.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add a bit more richness to the dish. Slice them thinly and adjust cooking time as needed until just cooked through.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or a gluten-free soy sauce alternative. Be sure to check all other ingredients, like cornstarch and brown sugar, to ensure they are gluten-free as well.