Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 tbsp neutral oil
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions:

  1. Slice the chicken into uniform, bite-sized strips.
  2. Whisk the velveting ingredients (soy sauce, cornstarch, and sesame oil) in one bowl.
  3. Mix the sauce ingredients (soy sauce, brown sugar, vinegar, ginger, garlic, cornstarch) in another bowl.
  4. Chop all vegetables and group them by density (carrots and broccoli together, snap peas separate). Note: Grouping saves you from frantic searching during the fry
  5. Heat neutral oil over medium high heat until it shimmers and almost smokes.
  6. Add the chicken in a single layer; let it sear undisturbed for 2 minutes until a golden crust forms.
  7. Toss the chicken and cook for another 2 minutes until just cooked through, then remove from the pan and set aside on a plate.
  8. In the same pan, toss in the carrots and broccoli with a splash of water.
  9. Stir fry for 3 minutes until they are bright in color but still have a bite.
  10. Add the snap peas and cook for another 2 minutes until they are vibrant and snappy.
  11. Return the chicken to the pan with the vegetables.
  12. Give the sauce a final stir and pour it over the mixture.
  13. Toss continuously for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.
  14. Garnish with sliced green onions and sesame seeds.