Ingredients:

  • 1.5 lbs chicken breast, sliced into thin bite-sized strips
  • 2 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp low-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp raw honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 cup low-sodium chicken broth
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 10 oz wheat noodles
  • 2 cups broccolini
  • 2 tbsp neutral oil (like canola or grapeseed)
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk the glaze. Combine the soy sauce, hoisin, honey, rice vinegar, sesame oil, and chicken broth in a small bowl until the honey is fully incorporated.
  2. Dredge the protein. Toss the chicken strips with cornstarch, salt, and pepper until every piece is ghostly white and dry.
  3. Boil the noodles. Cook the wheat noodles according to package directions until barely al dente. Note: They will finish cooking in the sauce later.
  4. Sear the chicken. Heat neutral oil in the pan and add chicken in a single layer until a golden crust forms on the bottom.
  5. Add the aromatics. Push chicken to the edges and drop in the garlic and ginger until you smell a sudden, intense perfume.
  6. Blanch the greens. Toss in the broccolini and a splash of water until the color turns a vivid, electric green.
  7. Introduce the liquid. Pour in the sauce mixture until it begins to bubble and foam aggressively.
  8. Marry the components. Add the drained noodles to the pan until the sauce reduces into a thick, mahogany coating.
  9. Final emulsification. Toss everything vigorously for sixty seconds until no liquid remains at the bottom of the pan.
  10. Garnish and serve. Top with green onions and sesame seeds until the dish looks vibrant and fresh.