Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch bite-sized pieces
  • 4 cups fresh broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp grapeseed oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup light brown sugar, packed
  • 1/4 cup mirin
  • 2 tbsp cornstarch (divided for velveting and slurry)
  • 1 tbsp cold water
  • 1 tsp toasted sesame oil

Instructions:

  1. Toss your 1.5 lbs of chicken pieces with 1 tbsp of cornstarch in a medium bowl until every piece is lightly coated and no longer tacky.
  2. Add 2 tbsp of grapeseed oil to your wok over high heat until it begins to shimmer and show wisps of smoke.
  3. Carefully add the chicken in a single layer. Let it sit undisturbed for 2 minutes until a golden brown crust forms.
  4. Stir the chicken and cook for another 3 minutes. Remove the chicken from the pan while it’s still slightly bouncy — it will finish in the sauce later.
  5. In the same pan, toss in the 3 cloves of minced garlic and 1 tbsp of grated ginger. Stir for 30 seconds until the fragrance hits your nose like a punch.
  6. Add the 4 cups of broccoli florets and a tiny splash of water. Cover for 2 minutes until they turn bright emerald and are tender crisp.
  7. In a small bowl, combine the 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup mirin, and the remaining 1 tbsp of cornstarch mixed with 1 tbsp cold water.
  8. Pour the sauce mixture into the pan with the broccoli. Stir constantly until the liquid bubbles and transforms into a thick, glossy glaze.
  9. Return the chicken to the pan and toss everything together. Cook for 1 minute until the chicken is fully coated and piping hot.
  10. Drizzle with 1 tsp toasted sesame oil and remove from heat immediately to preserve the oil's delicate aroma.