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. 1Cut the chicken breast into bite-sized pieces and coat evenly with the cornstarch in a medium bowl, tossing to distribute.
2. 2Heat the avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the coated chicken and cook, stirring occasionally, until golden brown and internal temperature reaches 165°F, about 6–8 minutes. Transfer the chicken to a plate.
3. 3In the same skillet, add the onion, carrots, and bell pepper; cook over medium-high heat, stirring occasionally, until they begin to soften and caramelize, about 4–5 minutes.
4. 4Add the broccoli florets to the skillet and cook, stirring, for 2–3 minutes until bright green and slightly tender.
5. 5In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, minced ginger, brown sugar, and cornstarch until the cornstarch dissolves and no lumps remain.
6. 6Pour the sauce over the vegetables in the skillet, add the cooked chicken back to the pan, and stir constantly over medium-high heat until the sauce thickens and coats all ingredients, about 2 minutes.
7. 7Divide the stir fry evenly into 4 airtight containers while hot. Top each portion with green onions and sesame seeds.
8. 8Let the containers cool to room temperature before sealing and refrigerating for up to 4 days.