My kids love this dish, and so do my husband and I. It’s a healthier version than what you’ll find in restaurants that have a lot more oil and MSG. Serve with brown rice, and you have a great, healthy and easy dinner.


  • 2 Tbsp. Low Sodium Soy Sauce
  • 2 tsp. Rice Wine Vinegar
  • ½ tsp. Better Than Bouillon Chicken Base
  • 1 tsp. Corn Starch
  • 1 Garlic Clove – crushed
  • 1 Tbsp. Sesame Oil
  • ¼ Cup Water
  • 2 Boneless and Skinless Organic Chicken Breasts – cut into bite-sized cubes
  • 1 Tbsp. Olive Oil
  • ½ Package of Frozen Broccoli
  • 1 Tbsp. Toasted Sesame seeds


Whisk together the soy sauce, rice wine vinegar, corn starch, Better Than Bouillon, garlic, sesame oil and water. Add Chicken Breast and stir to coat. Marinate for at least 30 minutes. Heat a wok or skillet on high heat and add the olive oil.  Working in 3 batches, add the chicken to the wok (reserving the marinade). Continually toss the chicken until brown.  Add 1 Tbsp. of water to the wok and scrape the bits off the bottom of the pan (this adds to the flavor of the sauce). Add the remaining 2 batches of chicken. With the last batch, add the broccoli and the marinade. Add back in the first two batches and toss all ingredients together. Garnish with toasted sesame seeds. Serve with brown jasmine rice. Makes 4 servings.