sweet fire chicken from Panda Express

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp ginger powder (or 1 tsp fresh grated ginger)
1/2 tsp garlic powder (or 1 clove minced garlic)
2 tbsp olive oil or vegetable oil (for cooking)
For the Vegetables:
1 large head broccoli, cut into bite-sized florets
1 large bell pepper (red, yellow, or orange), cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 cup sliced mushrooms (optional, but often used in stir-fries)
1-2 tbsp olive oil or vegetable oil (for cooking veggies)
For the Stir-fry Sauce:
1/2 cup low-sodium soy sauce
1/4 cup chicken broth or water
2 tbsp brown sugar (or honey/maple syrup)
1 tbsp rice vinegar (optional, for tang)
1 tbsp sesame oil
1 tsp cornstarch (dissolved in 1 tbsp cold water)
1/2 tsp red pepper flakes (optional, for heat, if using a spicy sauce like in the picture)
Instructions:
Prepare the Chicken:
In a medium bowl, combine the cut chicken pieces with 1 tbsp soy sauce, 1 tsp cornstarch, ginger powder, and garlic powder. Toss to coat evenly. Let it marinate while you prepare the vegetables (at least 10 minutes).
Prepare the Vegetables:
Wash and chop all vegetables as directed. Keep them separate or combine them in a large bowl.
Make the Stir-fry Sauce:
In a small bowl, whisk together the 1/2 cup soy sauce, chicken broth, brown sugar, rice vinegar, sesame oil, and red pepper flakes (if using).
In a separate tiny bowl, dissolve 1 tsp cornstarch in 1 tbsp cold water, then add it to the sauce mixture. Whisk well until smooth. Set aside.
Cook on the Griddle (or Skillet/Wok):
Cook Chicken: Heat 2 tbsp olive oil on a hot griddle (or in a large skillet/wok) over medium-high heat. Add the marinated chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until browned and mostly cooked through. Push the chicken to one side of the griddle.
Cook Vegetables: Add 1-2 tbsp olive oil to the empty side of the griddle. Add the harder vegetables first (broccoli, onions, bell peppers). Stir-fry for 3-5 minutes until they start to soften but are still crisp-tender. If using mushrooms, add them during the last 2-3 minutes of cooking.
Combine and Sauce: Once the vegetables are crisp-tender and the chicken is cooked, combine them on the griddle. Give the prepared stir-fry sauce a quick whisk (to re-incorpor the cornstarch) and pour it evenly over the chicken and vegetables.
Thicken Sauce: Continue to stir and cook for another 2-3 minutes, allowing the sauce to thicken and coat all the ingredients. The sauce will become glossy.
Serve:
Remove from the griddle and serve immediately over steamed rice, noodles, or quinoa.