Ingredients:

  • 1.5 lbs ground chicken
  • 2 tbsp neutral oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves minced garlic
  • 1 tbsp cornstarch
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 2 tbsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Whisk the soy sauce, honey, sesame oil, rice vinegar, ginger, garlic, and cornstarch in a small bowl. Note: Whisk until the cornstarch disappears completely to avoid white lumps in the sauce.
  2. Cut your broccoli, carrots, and snap peas into uniform, bite-sized pieces. Note: This ensures everything finishes cooking at the same time.
  3. Heat 1 tbsp of neutral oil in a wok or 12 inch skillet over medium high heat.
  4. Add the ground chicken in a single layer. Let it sit undisturbed for 2-3 minutes until a deep mahogany crust forms.
  5. Stir the chicken and cook for another 3-5 minutes until it's fully browned and no pink remains.
  6. Transfer the cooked chicken to a plate. Note: This prevents the chicken from becoming tough while the vegetables cook.
  7. Add the remaining 1 tbsp of oil to the same pan. Toss in the carrots and broccoli, stirring for 3 minutes until they turn bright green.
  8. Add the snap peas and stir fry for 2 more minutes until they are tender crisp.
  9. Return the chicken to the pan and pour the sauce over everything.
  10. Toss continuously over high heat for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.
  11. Garnish with toasted sesame seeds and sliced scallions.