Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 lb chicken breast, thinly sliced
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced carrots
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp vegetable oil
  • 3 cups cooked jasmine rice

Instructions:

  1. Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, cornstarch, and water in a small bowl until the cornstarch is fully dissolved.
  2. Heat 1 tbsp of vegetable oil in a large non-stick skillet or wok over high heat until shimmering.
  3. Add the sliced chicken breast in a single layer. Cook without stirring for 2 minutes to sear, then toss until cooked through. Remove chicken from the pan and set aside.
  4. In the same pan, add carrots and broccoli. Stir-fry for 3 minutes over high heat.
  5. Add the sliced red bell pepper, minced garlic, and grated ginger. Stir-fry for 60 seconds until fragrant.
  6. Return the cooked chicken to the pan and pour in the prepared garlic stir fry sauce.
  7. Toss continuously over high heat until the sauce thickens into a glossy glaze that coats the ingredients.
  8. Serve immediately over cooked jasmine rice.