Chicken & Broccoli Stir-Fry

Directions

• In a small bowl, combine chicken broth, soy sauce, brown sugar, corn starch, sesame oil, grated ginger, grated garlic, and black pepper. Whisk thoroughly to dissolve the sugar and corn starch completely, using warm broth to speed up dissolution. Set the sauce mixture aside.
• Cut the chicken breast into bite-sized pieces no larger than 3/4 inch thick. Season lightly with white pepper.
• Heat a large, heavy skillet or wok over medium-high heat and add 1 tablespoon of extra light olive oil. Place the chicken pieces in a single layer and let cook undisturbed for 1 minute to develop a good sear. Stir fry the chicken for an additional 5 minutes, or until golden brown and cooked through. Remove the cooked chicken from the skillet and keep it loosely covered to stay warm.
• Using the same skillet, add another tablespoon of oil along with the broccoli florets and sliced onions. Stir fry for about 3 minutes, or until the broccoli is crisp-tender. Then reduce the heat to medium-low.
• Stir the prepared sauce again briefly in case the corn starch has settled. Pour the entire sauce mixture over the vegetables and allow it to simmer for 3-4 minutes until the sauce thickens and the flavors of garlic and ginger mellow. If the sauce becomes too thick, thin it by adding water one tablespoon at a time.
• Return the cooked chicken to the skillet with the vegetables and sauce. Stir everything together and cook for another 30 seconds until the chicken is heated through. Taste and add more soy sauce if needed for seasoning. Serve immediately over hot cooked rice for a complete meal.

Notes