Ingredients:

  • 1.5 lb chicken breast, thinly sliced into bite-sized strips
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets, cut small
  • 1 cup snap peas
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Whisk soy sauce, honey, rice vinegar, sesame oil, and 1 tsp cornstarch in a small bowl. In a separate bowl, toss chicken with 2 tbsp cornstarch, salt, and pepper until coated.
  2. Heat 1 tbsp oil in a wok over medium high heat until shimmering.
  3. Add chicken in a single layer. Cook undisturbed for 2-3 minutes until golden brown and crusty.
  4. Toss the chicken and cook for another 2 minutes until just cooked through, then move chicken to a plate.
  5. Wipe the pan if there are burnt bits. Add the remaining 1 tbsp oil.
  6. Stir fry broccoli and red bell peppers for 2 minutes until they turn bright and slightly softened.
  7. Stir in garlic and ginger, cooking for 30 seconds until the smell fills the room.
  8. Toss in snap peas for 1 minute.
  9. Return chicken to the pan and pour the sauce over everything.
  10. Toss continuously for 1-2 minutes until the sauce thickens into a glossy glaze.
  11. Fold in torn basil leaves at the very last second and remove from heat.