Ingredients
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The Protein: 1 lb chicken breast or thighs, cut into bite-sized pieces.
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The Veggies: 2 cups broccoli florets, 1 large carrot (thinly sliced), and 2 cloves minced garlic.
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The Stir-Fry Sauce: * 1/2 cup chicken broth
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1/4 cup soy sauce
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1 tbsp brown sugar
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1 tsp sesame oil
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1 tbsp cornstarch (the secret to that glossy shine)
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1 tsp grated fresh ginger
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Instructions
1. Prep the Sauce In a small bowl, whisk together the broth, soy sauce, brown sugar, sesame oil, ginger, and cornstarch. Ensure the cornstarch is fully dissolved to avoid lumps later.
2. Sear the Chicken Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the chicken in a single layer. Let it sear for 2–3 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
3. Stir-Fry the Vegetables Add another splash of oil if needed. Toss in the broccoli and carrots. Stir-fry for 3–4 minutes.
Pro Tip: Add 2 tablespoons of water and cover the pan for 1 minute if you prefer your broccoli more tender; it steams them perfectly without losing that bright green color.
4. Combine and Thicken Add the minced garlic to the vegetables and sauté for 30 seconds until fragrant. Return the cooked chicken (and any juices) back to the pan.
5. The Grand Finale Give your sauce mixture one last whisk and pour it over the chicken and veggies. Toss everything constantly for 1–2 minutes. The sauce will bubble and transform from a thin liquid into a rich, dark, and glossy glaze that coats every piece perfectly.