Slice and velvet the chicken: Hold your knife at a 45-degree angle to make the slice wider and flatter. Slice the chicken against the grain into thin pieces (about ⅛”).
In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper, if using. Mix well and set it aside in the fridge to marinate for 15 minutes.
Chop the aromatics: Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to drain well.
Sauce: In a small bowl, stir well ingredients from coconut aminos to starch.
To stir fry the chicken: Preheat a large saute pan or wok over medium heat until it’s too hot to place your palm near the surface, about 2 to 3 inches away.
Add 1 tbsp oil and swirl it around the skillet. Add the chicken, turn heat up to medium-high, and quickly spread out the chicken into a single layer. Pan fry them without disturbing until they are golden brown color, about 2-3 mins.
Then use a spatula with a firm tip to flip and sear the flip side, about 1-2 mins. The chicken should be cooked through and golden brown on the outside. Transfer out and set aside.
To saute the vegetables: Use the same pan and add 1 tbsp cooking fat, saute garlic, ginger, and white scallion parts over medium heat until fragrant. Saute for 8-10 seconds.
Add sauce and combine: Drain the broccoli florets again then add them to the pan. Turn heat up to medium-high. Give a quick toss then return the chicken to the pan. Stir the sauce again then pour it in. Keep tossing and scooping until the sauce is thickened, 8-10 seconds. Turn off the heat.
To serve: Transfer the chicken broccoli to a large serving plate. Garnish with green scallion parts. Serve warm with rice.
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Notes
Make-ahead: For a head start, slice, season, and marinate the chicken ahead of time. The chicken can be velveted and stored in the fridge overnight, up to 1 day in advance. Prepping your aromatics and stir fry sauce beforehand also helps streamline cooking.
Storage: Once you've cooked your dish, it can be stored in the refrigerator in an airtight container for up to 3-4 days. This makes it perfect for meal planning and quick weekday dinners.
Reheat: To bring back that freshly cooked taste, reheat in a microwave on high for 1 minute. Alternatively, you can quickly stir fry it on the stovetop until it's warmed through.