“Faster than delivery, and you control the ingredients. Sticky, sweet, savory perfection.”
1Ingredients
2Instructions
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook 5–6 minutes until browned on all sides.
Add broccoli florets to the skillet. Pour in 2 tbsp water, immediately cover with a lid, and steam 3 minutes until bright green and tender-crisp.
Give the soy sauce mixture a quick stir and pour it into the skillet.
Stir in the cornstarch-water mixture.
Let everything bubble together 1–2 minutes, stirring constantly, until sauce is thick, glossy, and coats everything perfectly.
Keep a knob of ginger in your freezer — it grates easily right from frozen using a microplane.
