Step 1

Note: Preparing/cooking the chicken and measuring out the sauce brings you 85% of the way to completion, it goes very fast after that.

Step 2

Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat the chicken completely dry.

Step 3

Combine all sauce ingredients except for the cornstarch and set aside.

Step 4

Season each side of the chicken with salt/pepper. Dredge in flour mixture and tap off excess.

Step 5

Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.

Step 6

Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Step 7

Wipe excess oil from the pan but leave the chicken remnants. This is called “fond” and it will give the sauce more flavor.

Step 8

Add the sauce mixture (minus the cornstarch) to the skillet. Add the vegetables and heat over medium heat for 4-5 minutes, until the broccoli and peppers are softened.

Step 9

Bring to a gentle boil. Combine cornstarch with ¼ cup cold water and stir until well-combined.

Step 10

Slowly add the cornstarch mixture to the sauce, stirring continuously, until desired thickness is obtained. You don’t have to add it all.

Step 11

Reduce heat to low. Add the chicken back and spoon the sauce on top. Let the chicken heat through for about 5 minutes. Serve with rice and garnish with green onions and red pepper flakes!