Ingredients:

  • 1.5 lb chicken breast, thinly sliced across the grain
  • 1 tbsp cornstarch for chicken coating
  • 1 tbsp low sodium soy sauce for marinade
  • 1 tsp toasted sesame oil
  • 0.5 cup low sodium soy sauce for sauce
  • 0.25 cup water
  • 3 tbsp brown sugar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp mirin
  • 1 tsp cornstarch for sauce thickener
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 green onions, sliced
  • 1 tbsp neutral oil for frying

Instructions:

  1. Phase 1: The Velvet Prep. In a medium bowl, toss the sliced chicken with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Let it sit for 10 minutes.
  2. Prepare the sauce by whisking 1/2 cup soy sauce, water, brown sugar, grated ginger, minced garlic, mirin, and 1 teaspoon of cornstarch in a separate bowl until the starch is fully dissolved.
  3. Phase 2: The High-Heat Sear. Heat 1 tablespoon of neutral oil in a large skillet over high heat until the oil shimmers and barely smokes. Add the chicken in a single layer and sear undisturbed for 2 minutes, then flip and cook for another 1 minute until the edges are golden and crispy. Remove chicken from the pan.
  4. Phase 3: The Vegetable Snap. In the same pan, add the broccoli, bell pepper, and snap peas. Stir-fry for 3 minutes until the colors are vibrant and edges are slightly charred. Return the chicken to the pan and pour in the sauce mixture. Toss constantly for 1 minute until the liquid bubbles and turns into a glossy glaze. Toss everything together for 30 seconds to coat. Garnish with green onions.