Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (cut into 1" pieces)
  • 1/2 teaspoon garlic powder
  • Pepper (to taste)
  • 3 tablespoons cornstarch
  • 3 tablespoons olive oil (divided)
  • 1/2 medium onion (chopped into fairly small pieces)
  • 2 cups broccoli florets (cut into fairly small pieces)
  • 1/2 red bell pepper (cut into fairly small pieces)
  • 1 cup uncooked rice
  • 1/4 cup (packed) brown sugar
  • 1 teaspoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 3 tablespoons mirin (see note)
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch

Instruction

  • For this recipe, it's important to prep your ingredients before you start cooking. If serving with rice, I recommend getting it going prior to starting the recipe. Cook rice according to package directions.
  • Add the sauce ingredients to a medium bowl and whisk everything together.
  • Cut your veggies and onion into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
  • Cut the chicken into 1" pieces and add them to a bowl. Sprinkle the pieces with the garlic powder and some pepper. Stir to combine. Add the cornstarch and stir until the chicken is coated.
  • In a deep skillet, over medium-high heat, add 2 tablespoons of the oil. Let the pan heat up for a few minutes.
  • Add the chicken pieces (do not crowd the pan - I recommend doing 2 batches), shaking off the excess cornstarch prior to adding them to the pan. Cook for 4 minutes and then flip and cook another 3-4 minutes or so (I flip using tongs to make it easy). Chicken should be browned and cooked through (165F). For the second batch, I add another tablespoon of olive oil to the pan. Transfer each batch of the chicken to a plate once it's done.
  • If the pan is dry, add a small splash of olive oil (a teaspoon or so), and then add the onions. Cook for 1 minute, stirring a few times.
  • Add in the broccoli and peppers, and cook for 3 minutes, stirring often. Veggies should be tender-crisp. Give it a little longer if you want them softer.
  • Add the chicken back to the pan and stir in the sauce (whisk it again quickly prior to pouring it in). Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the pan off the heat. Serve immediately over rice or noodles.