Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) cornstarch
  • ½ teaspoon (2.5ml) ground ginger
  • ¼ teaspoon (1.25ml) garlic powder
  • Pinch of white pepper
  • 2 tablespoons (30ml) vegetable oil (e.g., canola, peanut, or sunflower)
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (120g) broccoli florets
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh ginger, minced
  • ¼ cup (60ml) soy sauce
  • 2 tablespoons (30ml) honey (or maple syrup for vegan option)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) cornstarch
  • ¼ cup (60ml) chicken broth (or vegetable broth)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a bowl, combine the chicken with all marinade ingredients. Mix well and let it sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. In a separate bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and chicken broth until smooth. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and cook, stirring constantly, until browned and cooked through (about 5-7 minutes). Remove the chicken from the wok and set aside.
  4. Add the remaining vegetable oil to the wok. Add the onion and bell peppers and stir-fry for 2-3 minutes until slightly softened. Add the broccoli florets, garlic, and ginger and cook for another 1-2 minutes until fragrant and slightly tender.
  5. Return the cooked chicken to the wok with the vegetables. Pour the sauce over the mixture and cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  6. Garnish with sesame seeds and chopped green onions (if using). Serve immediately over rice or noodles.