In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. This will help thicken the sauce later and give it that glossy, restaurant-style finish.
Set aside.
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the diced chicken, season lightly with salt and pepper, and cook for about 5–7 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden.
Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
In the same pan, add a drizzle of sesame oil.
Add the chopped onion and minced garlic. Sauté for about 1 minute until fragrant.
Next, add the broccoli florets and sliced mushrooms. Stir-fry for 4–5 minutes until the broccoli is tender-crisp and the mushrooms are softened but not soggy.
Pro tip: If you like softer broccoli, add 2 tablespoons of water and cover the pan for 1–2 minutes to steam lightly.
Step 4: Combine and Sauce
Return the cooked chicken to the pan.
Add soy sauce and stir well to coat everything evenly.
Give the cornstarch slurry a quick stir and pour it into the pan. Cook for another 1–2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables beautifully.
Turn off the heat and drizzle a small splash of sesame oil for extra aroma.
🍽 Serving Suggestions