Ingredients:

  • 1/3 cup (80 ml) soy sauce
  • 1/4 cup (60 ml) rice vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 1 pound (450 g) chicken breast, thinly sliced
  • 2 cups broccoli florets
  • 1 bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 1 green onion, sliced
  • Sesame seeds (optional)

Instructions:

  1. Whisk together soy sauce, rice vinegar, maple syrup, ginger, garlic, cornstarch, and water in a mixing bowl until well combined.
  2. Slice chicken or tofu thinly and set aside.
  3. Heat vegetable oil in a large frying pan or wok over medium-high heat. Add sliced chicken and sauté until fully cooked, about 5-7 minutes.
  4. Stir in broccoli, bell pepper, and carrot. Cook for 3-4 minutes until vegetables are tender-crisp.
  5. Pour sauce over the stir-fry, stirring constantly, and cook until sauce thickens, about 1-2 minutes.
  6. Garnish with sliced green onions and sesame seeds before serving.