- 1 1/4 cups low-sodium chicken broth
- 1/2 cup low-sodium soy sauce
- 4 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons canola oil
- 1 pound broccoli, florets cut into 1-inch pieces, stalks discarded
- 1 red bell pepper, stemmed, seeded and cut into thin strips
- 1/2 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- cooked rice for serving
- In a liquid measuring cup, whisk together 1 cup broth, 6 tablespoons soy sauce, 2 tablespoons cornstarch and the sesame oil. In a large bowl, toss the cubed chicken with the remaining 2 tablespoons soy sauce, 2 tablespoons cornstarch and 1 tablespoon oil.
- Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken mixture and brown the chicken until cooked through, flipping once, about 5-7 minutes. Transfer the chicken to a plate and tent with foil. Set aside.
- To the empty skillet add the broccoli and remaining 1/4 cup broth. Cover the skillet and cook until the broccoli begins to soften and turn bright green, about 2 minutes. Uncover the skillet and cook until the liquid evaporates, about 1 minute. Add the bell pepper and cook 3-4 minutes, stirring occasionally. Add ginger and cook until fragrant, about 30 seconds. Whisk the sauce in the liquid measuring cup to recombine and add to the skillet with the chicken and any accumulated juices. Cook, stirring often, until the mixture is bubbly and thickened, about 2 minutes. Sprinkle the mixture with sesame seeds. Serve over hot, cooked rice.