Dairy-Free & Egg-Free Chicken Stir-Fry

Instructions

1. 1Cut the about 680 g chicken breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tbsp cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
3. 3Place a 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C). Add the 1 tbsp sesame oil and let it heat until it shimmers, about 30 seconds.
4. 4Add the 2 cloves of minced garlic and 1 tsp of grated ginger to the hot oil. Stir constantly for 30 seconds until they smell fragrant, being careful not to burn them.
5. 5Add the cut about 680 g chicken breast to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
6. 6Add the 2 cups of broccoli florets and 1 cup of carrots to the skillet with the chicken. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp and bright green.
7. 7Pour the prepared sauce mixture over the chicken and vegetables in the skillet. Stir continuously for 1-2 minutes, until the sauce thickens and coats everything evenly.
8. 8Serve the stir-fry immediately over the 4 cups of cooked rice.

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