Ingredients:

  • 2 teaspoons olive oil (10ml)
  • 8 ounces boneless, skinless chicken breasts, cut into 1-inch cubes (225g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1-inch piece of ginger, peeled and grated (about 1 tablespoon)
  • 1 head of broccoli, cut into florets (about 4 cups)
  • 1 red bell pepper, thinly sliced
  • 1/4 cup low-sodium chicken broth (60ml)
  • 1 tablespoon soy sauce (low sodium, if possible) (15ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon honey or maple syrup (5ml)
  • 1 teaspoon cornstarch (5g)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons chopped green onions, for garnish
  • 1 tablespoon toasted sesame seeds, for garnish

Instructions:

  1. Heat olive oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
  2. Add garlic and ginger to the wok and sauté for about 30 seconds, until fragrant. Be careful not to burn!
  3. Add broccoli florets and red bell pepper to the wok. Cook, stirring occasionally, until slightly tender-crisp, about 3-5 minutes.
  4. In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, honey (or maple syrup), cornstarch, and red pepper flakes (if using).
  5. Pour the sauce over the vegetables in the wok. Bring to a simmer and cook until the sauce thickens slightly, about 1-2 minutes.
  6. Return the cooked chicken to the wok and toss to coat with the sauce. Cook for another minute, until heated through.
  7. Garnish with chopped green onions and toasted sesame seeds. Serve immediately.