Ingredients:

  • 1½ lbs chicken breast, thinly sliced against the grain
  • 1 tbsp cornstarch
  • 1 tbsp reduced-sodium soy sauce
  • 1 egg white, lightly beaten
  • 1/4 tsp white pepper
  • 1 lb broccoli florets, bite-sized
  • 1 tsp sesame oil
  • 1/2 cup reduced-sodium chicken broth
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tsp rice vinegar
  • 1 tbsp neutral oil

Instructions:

  1. In a medium bowl, combine the sliced chicken breast with 1 tbsp cornstarch, 1 tbsp reduced-sodium soy sauce, egg white, and white pepper. Stir until the meat is evenly coated in a glossy film and let marinate for 10 minutes.
  2. Fill a pot with two inches of water and place the steamer basket inside. Bring the water to a boil. Add the broccoli florets, cover tightly, and steam for 3–4 minutes until vibrant green and just tender. Remove from heat and toss with 1 tsp sesame oil.
  3. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add the velveted chicken in a single layer. Sauté for 4–5 minutes until the meat is chestnut brown and reaches a safe internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
  4. In the same pan, sauté the minced garlic and ginger for 30 seconds. Stir in the chicken broth, 3 tbsp reduced-sodium soy sauce, honey, and rice vinegar. Whisk in 1 tsp cornstarch and simmer for 1 minute until the sauce thickens into a glossy glaze.
  5. Return the cooked chicken and steamed broccoli to the pan, tossing gently to coat every piece in the sauce before serving.