1½poundsboneless skinless chicken thighs cut into 1/2″ pieces
2tablespoonscornstarch
1tablespoonminced ginger
2tablespoonslight flavored olive oil
1small yellow onionsliced into thin ¼-inch strips
2bell pepperscut into 1-inch pieces, about 3 cups worth
3cupsbroccoli florets
4green onionssliced thin
Sauce Ingredients
½cuplow-sodium soy sauce
1½tablespoonschili paste
3tablespoonslight brown sugar
4cloves garlicminced
Instructions
Place the chicken in a large mixing bowl and sprinkle with cornstarch. Add the ginger and toss to coat thoroughly. In a small bowl, whisk together the soy sauce, sugar, chili paste, and garlic. Set aside.
Warm the oil in a large skillet over high heat. Add the chicken and cook, stirring frequently, until the chicken is lightly browned on all sides, about 3-4 minutes.
Add the vegetables and toss to combine. Cook, stirring frequently, until the vegetables are barely tender and still crisp, about 4-5 minutes. Cover with a lid for a minute or so at a time, to help cook the vegetables as needed.
Add the soy sauce mixture and stir to coat everything well. Cook about 2 more minutes, until the sauce thickens enough to coat the meat and vegetables. Remove from the heat and sprinkle with green onions.