Chicken and Broccoli Stir Fry

Ingredients

• 1.5 lbs boneless, skinless chicken breast, sliced into 1/4 inch strips
• 1 tbsp cornstarch (for chicken marinade)
• 1 tbsp neutral oil (avocado or grapeseed for marinade)
• 0.5 tsp sea salt
• 0.25 tsp white pepper
• 0.5 cup low-sodium chicken bone broth
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tsp cornstarch (for sauce slurry)
• 5 cups broccoli florets
• 2 tbsp neutral oil, divided
• 3 tbsp water
• 2 green onions, sliced diagonally

Instructions

1. 1

   In a medium bowl, toss the sliced chicken with 1 tablespoon cornstarch, 1 tablespoon neutral oil, sea salt, and white pepper. Let sit for 10-15 minutes to velvet the meat.

2. 2

   In a small bowl, whisk together the chicken bone broth, low-sodium soy sauce, oyster sauce, honey, toasted sesame oil, grated ginger, minced garlic, and 1 teaspoon of cornstarch until smooth.

3. 3

   Heat 1 tablespoon of oil in a large wok or cast iron skillet over high heat. Add the chicken in a single layer and sear until golden brown and cooked through (about 3-4 minutes). Remove chicken from the pan and set aside.

4. 4

   Wipe the pan if necessary and add the remaining 1 tablespoon of oil. Add the broccoli florets and stir-fry for 1 minute. Pour in 3 tablespoons of water and immediately cover with a lid to steam for 60-90 seconds until vibrant green and tender-crisp.

5. 5

   Remove the lid and return the chicken to the pan. Give the sauce a quick whisk and pour it over the ingredients. Toss constantly for 1 minute until the sauce thickens into a glossy glaze.

6. 6

   Garnish with sliced green onions, sesame seeds, or red pepper flakes if desired, and serve immediately.