Ingredients:

  • 1.5 lb chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 egg white, lightly beaten
  • 1/4 cup chicken stock
  • 3 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp rice vinegar
  • 2 tbsp neutral oil
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 medium carrot, julienned
  • 2 stalks green onion, cut into 1-inch pieces

Instructions:

  1. In a medium bowl, toss the sliced chicken with soy sauce, cornstarch, and egg white. Let this sit for 10–15 minutes to velvet the meat.
  2. Heat 2 tbsp of neutral oil in a wok over high heat until it begins to smoke. Add chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry for another 2-3 minutes until opaque. Remove with a slotted spoon and set aside.
  3. In the same pan, add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
  4. Add broccoli, red bell pepper, and carrots to the pan. Stir-fry until vegetables are tender-crisp.
  5. Whisk together chicken stock, soy sauce, sriracha, brown sugar, sesame oil, cornstarch, and rice vinegar. Pour the sauce into the pan with vegetables.
  6. Return the cooked chicken and green onions to the pan. Toss quickly over high heat until the sauce thickens and glosses over the ingredients.