Ingredients
1 tablespoon sesame oil
1 tablespoon neutral oil (like canola or vegetable oil)
1/4 cup chicken broth or water
2 boneless, skinless chicken breasts, cut into thin strips
2 cups broccoli florets
2 medium carrots, julienned or sliced into thin rounds
2 cloves garlic, finely minced
1 tablespoon fresh ginger, grated or minced
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce (optional, for a hint of sweetness)
1/2 teaspoon red pepper flakes (optional, for a touch of heat)
Salt and freshly ground black pepper, to taste
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Toasted sesame seeds and chopped scallions (for garnish)
Instructions
Cook the Chicken: Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken strips, seasoning them with salt and pepper. Stir-fry for 5-6 minutes or until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
Sauté Aromatics: In the same skillet, add sesame oil. Once hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, making sure not to burn them.
Add Vegetables: Toss in the broccoli florets and carrot slices. Stir-fry for 3-4 minutes until they start to become tender but still maintain a bit of crunch.
Mix in the Sauce: Return the chicken to the skillet. Pour in the soy sauce, hoisin sauce (if using), and chicken broth. Stir everything together, making sure the sauce coats the chicken and vegetables evenly. For a thicker sauce, add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
Simmer and Finish: Lower the heat and let the mixture simmer for a minute or two, allowing the flavors to meld together. Adjust seasoning with additional salt or pepper if needed.
Enjoy.