Chicken and Broccoli Stir Fry
1 lb chicken breast, (boneless skinless), cut into 3/4" pieces
2 Tbsp cooking oil, (I used extra light olive oil),
1 lb broccoli, cut into florets (about 5 cups)
1 onion, sliced into strips
Stir Fry Sauce Ingredients:
2/3 cup chicken broth
3 Tbsp low sodium soy sauce
2 Tbsp light brown sugar, packed (or honey to taste)
1 Tbsp corn starch
1 Tbsp sesame oil
1 tsp fresh ginger, peeled and grated (lightly packed)
1 tsp garlic (2 small cloves), grated
1/4 tsp black pepper, plus more to season chicken
In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and cornstarch (warm broth will help dissolve the sugar faster). Set sauce aside.
Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl.
In the same skillet, add another 1 Tbsp oil along with broccoli florets, and sliced onion. Stir fry for 3 minutes more.
Give the sauce a quick stir in case there is any settling of the cornstarch, and pour all of it over the vegetables. Simmer for 3-4 minutes or until sauce is thickened. To thin the sauce, add water a tablespoon at a time.
Return chicken to the pan and stir another 30 seconds or until heated through. Serve over hot rice or even Pasta noodles.