Coating the raw chicken in a mixture of cornstarch, soy sauce, and oil protects it from overcooking and imparts a stronger flavor and silkier texture. Ta-da!

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Serves: 4

Time: 20 minutes


  • 1 Tbs. + 1 Tbs. cornstarch
  • 1 Tbs. reduced-sodium soy sauce
  • 1 tsp. + 1 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • ¼ cup Black Garlic Sauce
  • ½ tsp. molasses or brown sugar
  • 1¼ cup no-salt-added chicken stock (preferably homemade)
  • 4 cups broccoli florets, halved or quartered
  • 2 scallions, sliced


  1. In a medium bowl, whisk 1 Tbs. cornstarch with the soy sauce and 1 tsp. oil. Toss the chicken in the mixture until evenly coated. Set aside.
  2. In another medium bowl, whisk together the Black Garlic Sauce, molasses, stock, and the remaining 1 Tbs. cornstarch. Set aside.
  3. In a large nonstick pan over high heat, bring ¼ cup water to a boil. Add the broccoli. Toss and steam, uncovered, until bright green, 1-2 minutes. Remove from the pan.
  4. Add the remaining 1 Tbs. oil to the pan and swirl to distribute. Stir-fry the chicken until tender and cooked through, 2-3 minutes. Remove from the pan.
  5. Whisk the Black Garlic Sauce mixture again. Add to the pan and bring to a boil. Cook until thickened and glossy, 1-3 minutes.
  6. Turn off the burner. Toss the broccoli and chicken in the sauce. Top with the scallions.

Nutrition Information 

Per serving (about 1 cup):

  • Calories: 240
  • Total fat: 9 g
  • Sat fat: 1.5 g
  • Carbs: 11 g
  • Fiber: 2 g
  • Total sugar: 2 g
  • Added sugar: 1 g
  • Protein: 30 g
  • Sodium: 440 mg
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The Healthy Cook's Kitchen: Soup

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