Step by step

Method

5 steps

1. 1

   Shake the cornstarch with 3 tablespoons cold water in a covered jar until smooth. In a separate bowl, stir together the broth, soy sauce, brown sugar, honey, and garlic. Have the chicken and vegetables ready before the pan gets hot.

2. 2

   Cut the chicken into bite-size pieces and pat it dry. Season with salt and white pepper. Heat the peanut oil in a wide skillet or wok over medium-high heat, then cook the chicken in a single layer for about 3 minutes. Turn and cook 2–3 minutes more, until golden and 165°F. Move it to a plate.

3. 3

   Add a small splash of oil if the pan is dry. Stir-fry the broccoli and onion for 3 minutes, until the broccoli turns bright green and begins to soften. Add the bell pepper and cook 1–2 minutes more so it stays a little crisp.

4. 4

   Pour in the broth mixture and let it bubble for 2–3 minutes. Shake the cornstarch slurry again, stir it in slowly, and cook 1–2 minutes until the sauce turns glossy and coats the vegetables.

5. 5

   Return the chicken and its juices to the pan. Toss for 1–2 minutes, just until hot, then spoon the stir-fry over cooked rice.