In a medium-sized bowl, combine the slicedchicken breast strips, soy sauce, cornstarch, salt, and red pepper flakes. Toss everything to coat thechicken evenly. Let it sit for a few minutes while you prepare the sauce.
For the sauce, whisk together the remainingsoy sauce, hoisin sauce, Sriracha, sugar, and rice vinegar in a small bowl. This will give the dish a depth of flavor that is irresistible.
Next, heat a large skillet or wok over high heat and add in theolive oil. Wait until it shimmers, indicating it’s hot enough to begin stir-frying.
Once the oil is hot, toss in the preparedbroccoli florets and thinly slicedcarrots. Stir-fry them for about five minutes, keeping them moving in the pan so they cook evenly without burning.
Add the mincedgarlic andginger to the pan. Cook for about thirty seconds, or until they become fragrant. You’ll notice a beautiful aroma filling your kitchen!
Remove thebroccoli andcarrots from the pan and transfer them to a large bowl. We’ll add them back later with thechicken.
Return the skillet to the heat and add in the marinatedchicken strips. Cook on high heat for about four minutes, stirring frequently until thechicken is browned and cooked through. You want it to be juicy, not dry!
Pour the sauce over thechicken and toss everything to coat. This is when the magic happens, as the sauce thickens beautifully and clings to the ingredients.
Add the cookedbroccoli andcarrots back into the skillet. Toss to combine everything, letting the flavors meld together for another minute or two.
Finally, serve your hotBroccoli Chicken Stir Fry over rice or noodles. Enjoy every bite of this comforting and satisfying meal!
