Ingredients
Scale
- For the Soy Glaze:
- 1/3 cup low-sodium soy sauce
- 1/2 cup low-sodium vegetable broth
- 1 tbsp pure maple syrup
- 1 tsp sesame oil
- 1 tbsp cornstarch
- For the Chicken:
- 2 tsp olive oil
- 1 lb boneless skinless chicken breast, thinly sliced
- 1/4 tsp kosher salt
- For the Stir Fry:
- 1/4 tsp coarse black pepper
- 3/4 cup onion, finely chopped
- 2–3 garlic cloves, finely chopped (about 1 tbsp)
- 1 tsp finely chopped ginger
- 12 oz broccoli florets (about 3 cups)
- For Garnish:
- 1 tbsp sesame seeds (optional)
Instructions
- Create the Soy Glaze: In a microwave-safe bowl, add vegetable broth, soy sauce, sesame oil, and maple syrup. Microwave for 1 minute until hot, then whisk in cornstarch. Set aside.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Add chicken in a single layer and season with salt. Do not move until golden, then flip and cook until done (about 4–5 minutes total). Remove and set aside.
- Putting It All Together: In the same skillet, add a little more oil. Stir-fry onion, ginger, and garlic until fragrant.
- Add the soy glaze and cook until thickened.
- Add chicken and broccoli to the skillet and stir-fry until broccoli is tender-crisp and everything is well coated.
- Serve: Serve hot over rice or quinoa and garnish with sesame seeds if desired.
Notes
- Use low-sodium soy sauce and broth to prevent the dish from becoming too salty.
- The soy sauce provides all the salt this recipe needs.
- Best served fresh and hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese