Equipment Needed
- A large skillet or wok (non-stick is great for easy cleanup)
- A sharp chef’s knife and cutting board
- Measuring cups and spoons
- A small bowl for mixing the homemade glaze (if using)
- A microplane or fine grater for the ginger
- Tongs or a wooden spatula
- A couple of small bowls for prepped ingredients (mise en place is key here!)
Step-by-Step Instructions
First, get all your ingredients prepped and within arm’s reach. This cooks fast, and you don’t want to be frantically slicing ginger while your garlic burns. I learned that the hard way. Pat your chicken pieces very dry with paper towels—this is the single best tip for getting a beautiful sear instead of steam. Heat your oil in the skillet over medium-high heat until it shimmers. Add the chicken in a single layer, resisting the urge to move it around. Let it get a gorgeous golden-brown crust on one side, about 4-5 minutes. You’ll hear it sing in the pan.
Once the chicken is seared, push it to the side of the skillet. Lower the heat to medium and add the garlic and ginger right into the empty space. The fragrance will hit you immediately—sizzle them for just 30 seconds until fragrant. This quick bloom in the hot oil unlocks all their flavor. Then, toss everything together. Now, if you’re using store-bought sauce, pour it over the chicken and stir to coat. If you’re making the homemade glaze, mix the soy, honey, vinegar, garlic, and ginger in a bowl, then pour it in, stirring to combine.
Immediately add your harder veggies: the bell pepper, carrot, and broccoli. The trick here is to get them into the sauce while the chicken is still finishing. This way, they cook in that flavorful liquid. I like to add a couple tablespoons of water to the pan and quickly cover it with a lid for 2-3 minutes. This creates a burst of steam that perfectly tender-crisps the broccoli. Listen for the gentle sizzle under the lid.
After steaming, uncover. If you used the homemade glaze, now is the time to give the cornstarch slurry a final stir and drizzle it into the center of the pan. Stir constantly. In about a minute, you’ll see the sauce transform from thin and watery to a shiny, luxurious glaze that clings to every piece of chicken and veggie. This is the magic moment. Take the skillet off the heat immediately to prevent overcooking.(See the next page below to continue…)