Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15 ml) soy sauce, low sodium
  • 1 tbsp (15 ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1 tbsp (15 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and minced
  • 1 red bell pepper, thinly sliced
  • 1 large head broccoli, cut into florets
  • 1/4 cup (60 ml) chicken broth
  • 2 tbsp (30 ml) soy sauce, low sodium
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) sesame oil
  • 1/2 tsp (2.5ml) red pepper flakes (optional)
  • 2 tbsp (30g) sesame seeds, for garnish (optional)

Instructions:

  1. In a bowl, combine the cubed chicken with soy sauce, cornstarch, ginger and sesame oil. Mix well to coat.
  2. Chop the garlic and ginger. Slice the bell pepper. Cut the broccoli into florets.
  3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the wok and set aside.
  4. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant. Add the sliced bell pepper and broccoli florets and stir-fry for 3-5 minutes, or until the broccoli is crisp-tender.
  5. In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, remaining sesame oil, and red pepper flakes (if using).
  6. Pour the sauce over the vegetables in the wok. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
  7. Return the cooked chicken to the wok and stir to combine with the sauce and vegetables. Cook for another 1-2 minutes, until everything is heated through.
  8. Garnish with sesame seeds (if using) and serve immediately.