Chicken and Broccoli Stir-Fry
- 4 teaspoons soy sauce, plus additional for drizzling
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 4 teaspoons vegetable oil, divided
- 1 inch fresh ginger root, peeled and cut into coins, divided
- 2 scallions, whites thinly slivered and divided, greens sliced
- 2 garlic cloves, peeled and cut into short slivers, divided
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 carrot, peeled and cut into matchsticks
- 1 head broccoli, head cut into small florets, stalks peeled, cut into matchsticks and kept separate
- 1 red bell pepper, cut into matchsticks
- Sesame oil, for drizzling
- Steamed white or brown rice, for serving
- In a small bowl, whisk together the soy sauce, rice wine vinegar and honey. Heat a wok or skillet over high heat and swirl in 2 teaspoons of the vegetable oil. Add half the ginger, half the scallion whites and half the garlic to the pan along with the chicken. Stir-fry until the chicken begins to brown, 2 minutes. Stir the soy mixture and pour half of it over the chicken. Simmer over high heat, stirring, until the chicken is glazed, 2 minutes. Use a rubber spatula to scrape the chicken and sauce into a bowl and set aside.
- Return the pan to high heat and swirl in the remaining 2 teaspoons vegetable oil. Add the remaining ginger, scallion whites and garlic along with the carrot, broccoli stalk and bell pepper matchsticks. Stir-fry for 1 minute, then add the broccoli florets and 1/3 cup water. Cover and steam until the vegetables are crisp-tender, about 6 minutes.
- Uncover the pan and add the remaining sauce; stir and cook for 1 more minute. Scrape in the chicken and its juices and stir until well combined. Drizzle lightly with sesame oil and soy sauce and serve over rice (discarding ginger coins). Garnish with the scallion greens.