Ingredients:

  • 1.5 lbs chicken breast, sliced into 1/4-inch strips
  • 1 tbsp soy sauce (marinade)
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 0.5 cup chicken bone broth
  • 0.25 cup soy sauce (sauce)
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp chili garlic sauce
  • 2 tbsp grapeseed oil
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, julienned
  • 1 cup snap peas, trimmed
  • 3 green onions, sliced

Instructions:

  1. Whisk the marinade. Combine the 1.5 lbs sliced chicken with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp cornstarch in a medium bowl. Note: Letting this sit for just 10 minutes makes a huge difference in tenderness.
  2. Mix the glaze. In a separate small jar, whisk together the 0.5 cup bone broth, 0.25 cup soy sauce, 2 tbsp brown sugar, grated ginger, minced garlic, and chili garlic sauce.
  3. Heat the pan. Set your large skillet over medium high heat and add 1 tbsp of grapeseed oil until it shimmer and wisps of smoke appear.
  4. Sear the chicken. Add the chicken strips in a single layer, working in two batches if necessary. Cook for 2-3 minutes per side until golden and opaque. Note: Don't move them too much; let that crust form.
  5. Remove and rest. Transfer the cooked chicken to a clean plate. Note: It will finish cooking in the residual heat and the final sauce simmer.
  6. Sizzle the aromatics. Wipe out the pan if there are burnt bits, add the remaining 1 tbsp oil, and toss in the broccoli, carrots, and bell peppers.
  7. Stir fry with speed. Cook the vegetables for 3-4 minutes, tossing constantly until the colors are vibrant and edges are slightly charred.
  8. Add the greens. Toss in the snap peas for the last 60 seconds of cooking until they turn bright green and glossy.
  9. Reunite the pan. Return the chicken and any juices from the plate back into the skillet with the vegetables.
  10. Simmer to thicken. Give the sauce mixture a quick stir (the sugar settles) and pour it over everything. Cook for 1-2 minutes until the sauce bubbles and transforms into a thick, velvety glaze. Garnish with sliced green onions and serve immediately.