Chicken Stir Fry

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  3 teaspoons kosher salt
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  Broccoli(113g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Cornstarch(45g)
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  Soy Sauce, Low Sodium(120g)
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  Sesame Oil, Toasted(15g)
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  Garlic(240g)
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  Ginger, Fresh Root(10g)
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  Brown sugar(60g)
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  Pinch of red pepper flakes (optional)
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  Avocado oil(15g)
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  Yellow Onion
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  Bell Pepper
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  Carrots
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  Green Onion (Scallion)
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  Sesame seeds

Instructions

1. 1Fill a large pot with water and add 2 teaspoons of the salt. Bring to a boil over high heat. Add the broccoli and cook until bright green and slightly tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to a plate, reserving the boiling water in the pot.
2. 2Season the chicken all over with the remaining 1 teaspoon of salt. Add the chicken to a medium bowl along with 2 tablespoons of the cornstarch; toss to evenly coat. To the boiling water, add the coated chicken and cook until just opaque, about 4 minutes. Drain the chicken and set aside.
3. 3In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar, red pepper flakes, and the remaining 1 tablespoon of cornstarch.
4. 4Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the broccoli, onion, bell pepper, and carrots and cook, stirring occasionally, until beginning to brown, about 4 minutes. Add the chicken and sauce and cook, stirring, until the sauce is slightly thickened, about 2 minutes.
5. 5Serve topped with green onions and sesame seeds if using.