Ingredients:

  • 1 lb boneless, skinless chicken breast (450 g), thinly sliced across the grain into 1/4–1/2 (6–12 mm) strips
  • 1 tsp kosher salt (5 g)
  • 1 tsp sesame oil (5 ml)
  • 1 tbsp cornstarch (8 g)
  • 3 tbsp low-sodium soy sauce (45 ml)
  • 1 tbsp oyster sauce (optional) (15 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tbsp honey or maple syrup (15 ml)
  • 1 tsp cornstarch (5 g) (for sauce)
  • 2–3 tbsp water (30–45 ml) to loosen sauce as needed
  • 2 tbsp neutral oil (canola, vegetable, or peanut) (30 ml)
  • 3 garlic cloves, thinly sliced or minced (9–12 g)
  • 1 tbsp fresh ginger, minced (15 g)
  • 1 small yellow onion, sliced (or 1/2 large) (120 g)
  • 1 red bell pepper, thinly sliced (150 g)
  • 2 cups broccoli florets (about 200 g)
  • 3 scallions (green onions), white and green parts separated and sliced on a bias
  • Optional: 1 small carrot, julienned (60 g) or snap peas (75 g)
  • 1 tsp toasted sesame oil (5 ml) (for finishing)
  • Sesame seeds and extra scallion greens for garnish
  • Freshly ground black pepper or a pinch of red pepper flakes (optional)

Instructions:

  1. Prep (mise en place): Slice chicken thinly across the grain and pat dry. Cut vegetables to uniform sizes. Separate and slice scallions. Mix the marinade and sauce in separate small bowls.
  2. Marinate chicken (short velvet): Toss chicken with kosher salt, 1 tsp sesame oil and 1 tbsp cornstarch. Let sit 5–10 minutes while you prep vegetables.
  3. Preheat wok or large heavy skillet over medium-high to high heat until very hot. Add neutral oil and swirl to coat.
  4. Cook chicken in batches: Add half the chicken in a single layer and let sear without touching for 30–60 seconds, then stir-fry until just cooked through and edges begin to brown, about 2–3 minutes. Remove to a plate and repeat with remaining chicken. (Doneness cue: opaque, lightly browned edges, internal temperature 165°F / 74°C.)
  5. Stir-fry aromatics and vegetables: Add a touch more oil if needed. Sauté garlic and ginger 15–30 seconds until fragrant. Add firmer vegetables (carrots, broccoli) first and stir-fry 1–2 minutes, then add quicker-cooking vegetables (bell pepper, onion, snap peas) and stir-fry until crisp-tender, about 1–2 more minutes.
  6. Combine and glaze: Return chicken to the wok. Stir the sauce again (cornstarch may settle) and pour over chicken and vegetables. Toss and stir constantly until the sauce thickens to a glossy coating, about 30–60 seconds.
  7. Finish and serve: Remove from heat. Stir in toasted sesame oil, adjust seasoning with salt, pepper or extra soy as needed. Garnish with sesame seeds and scallion greens and serve immediately over steamed rice or noodles.