it for 2-3 minutes until the bottom is golden and crispy. Flip and do the same on the other side. Remove and set aside.
Step 3 — Cook the vegetables (4 minutes)
Same pan, still hot. Add the broccoli, capsicum, and white parts of the spring onion. Stir-fry for 3-4 minutes until the broccoli is bright green and just tender. Add the garlic and ginger for the last 30 seconds.
Step 4 — Bring it together (3 minutes)
Return the chicken to the pan. Pour in the sauce and toss everything together. The sauce will bubble and thicken almost immediately from the heat and the cornflour slurry. Keep tossing for about 2 minutes until everything is coated and glossy.
Step 5 — Serve
Spoon over steamed rice. Scatter with sesame seeds, sliced spring onion greens, and an extra drizzle of sesame oil if you're feeling generous.
Jacob's tips
On the cornflour: Don't skip it on the chicken. It's the difference between rubbery boiled-looking chicken and crispy, caramelised pieces that hold up in the sauce.
On pan heat: Hotter than you think. If the chicken doesn't sizzle aggressively the moment it hits the pan, it's not hot enough. You want sear, not steam.
On variations: Swap the chicken for prawns (3 minutes cooking time), beef strips, or firm tofu. The sauce works with anything.
Have a go at this one and tag us on Instagram @woodencollection — I'd love to see your version.