1 1/2 boneless, skinless chicken breasts, cut in to bite-sized pieces
1 lb fresh broccoli florets
3 tbsp vegetable oil
FOR THE MARINADE
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
FOR THE SAUCE
1/4 cup + 1 Tbsp low-sodium soy sauce
2 tbsp brown sugar
2 tbsp flour
4 clove garlic, minced
2 tbsp rice vinegar
1/2 tsp red pepper flakes
Whisk together the marinade ingredients (baking soda, sugar, soy sauce, water, and vegetable oil) in a bowl. Toss the chicken into the marinade to coat. Set aside.
In a separate bowl, stir together sauce ingredients (soy sauce, brown sugar, garlic, flour, rice vinegar, and red pepper flakes). Set aside.
Heat 2 tbsp vegetable oil over high heat. Add broccoli and saute for 2-3 minutes. Transfer broccoli to a plate.
Reduce heat to medium-high and add the remaining tbsp of oil. Add the marinated chicken and half of the sauce mixture and saute until the chicken is cooked through and no longer pink. Stir in the broccoli and the remaining sauce. Cook for another minute or two to thicken sauce.
Serve with white or brown rice.
NOTE: Beef can be used instead of chicken. Just cover and marinade in the refrigerator for at least an hour to make the beef tender.