Ingredients:

  • 680g boneless skinless chicken breast, sliced into thin strips
  • 120 ml low sodium soy sauce
  • 60 ml water
  • 2 tbsp mirin
  • 3 tbsp brown sugar, packed
  • 1 tsp toasted sesame oil
  • 2 tbsp cornstarch, divided
  • 2 tbsp neutral oil (grapeseed or vegetable)
  • 300g broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Instructions:

  1. Prep the chicken. Toss the 680g of sliced chicken with 1 tbsp of cornstarch in a bowl.
  2. Whisk the sauce. Combine 120 ml soy sauce, 60 ml water, 2 tbsp mirin, 3 tbsp brown sugar, 1 tsp sesame oil, and the remaining 1 tbsp cornstarch.
  3. Heat the pan. Add 1 tbsp neutral oil to a large skillet or wok over medium high heat until the oil is shimmering and wisps of smoke appear.
  4. Sear the chicken. Add half the chicken in a single layer. Cook for 3 minutes per side until golden and no longer pink. Remove and repeat with the second batch.
  5. Sauté the aromatics. Lower the heat slightly, add a splash of oil if needed, and stir in 3 cloves minced garlic and 1 tbsp grated ginger until fragrant (about 30 seconds).
  6. Flash cook the vegetables. Toss in 300g broccoli, sliced pepper, and julienned carrot. Cook for 4 minutes until colors are vibrant and edges are slightly charred.
  7. Combine ingredients. Return the cooked chicken and any accumulated juices back into the pan with the vegetables.
  8. Thicken the glaze. Give the sauce a quick re whisk (starch settles!) and pour it over the mixture.
  9. Finish the dish. Cook for 1-2 minutes until the sauce bubbles and transforms into a thick, glossy glaze.
  10. Final check. Remove from heat immediately once the sauce coats the back of a spoon to prevent over reduction.