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