Sichuan-Style Stir-Fried Chicken and Broccoli with Ginger and Aromatics

Thinly slice the chicken breast into bite-sized strips and toss with a splash of soy sauce and a pinch of ground ginger.

Cut the broccoli into uniform, small florets, keeping the stems thinly sliced for quick cooking.

Heat a carbon-steel wok or heavy skillet over high heat until wisps of smoke appear. Add the olive oil and swirl to coat.

Add the chicken, stir-frying rapidly until opaque and lightly seared, about 2 minutes.

Add the broccoli, tossing constantly to ensure a vibrant green color and tender-crisp texture, about 3-4 minutes.

Deglaze the pan with a splash of water and a dash of rice vinegar to create a light, savory steam-saute effect.

Plate immediately, finishing with a sprinkle of toasted sesame seeds and a pinch of chili flakes for depth. The broccoli should be bright and snappy, the chicken succulent and fragrant.