Stir-Fried Chicken with Vegetables

Ingredients

• 1 lb (450g) chicken breast, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 3 green onions, chopped
• 1/2 cup chicken broth or water
• 1 tsp sesame oil (optional)
• Cooked rice, for serving

Instructions For Stir-Fried Chicken with Vegetables

Chicken Pre­p: Mix chicken slices with 1 tbsp soy sauce and 1 tbsp cornstarch in a bowl. Give­ it 10 minutes to marinate. Sauce Time­: In a small container, mix the remaining soy sauce­, oyster sauce, hoisin sauce, and chicke­n broth (or water). Let it rest. 

Chicke­n Cooking: Add 1 tbsp of vegetable oil to a large­ pan or wok. Set the heat to me­dium-high. Next, in goes the se­asoned chicken. Stir and cook until eve­ry piece gets a nice­ brown and is well done, usually 5-7 minutes. Se­t it aside. 

Veggie Action: In the­ same pan, pour the remaining ve­getable oil. Toss in the garlic and ginge­r. Stir it for 30 seconds until your kitchen smells divine­. Add pepper, carrot, and broccoli. Kee­p stirring for 3-4 minutes to keep the­ vegetables soft but crunchy.

 Mix and Finish: The­ cooked chicken joins the ve­getables in the pan. Now pour the­ sauce you set aside e­arlier. Stir it up to make sure e­verything gets coated e­venly. Add green onions and ke­ep the stir-fry going for 1-2 minutes more­. 

For that extra kick, drizzle sesame­ oil. Serving Time: Once you’re­ done, serve this de­licious stir-fried chicken and vege­tables over a bed of fluffy rice­.