Ingredients
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1 1/2 pounds boneless, skinless chicken breasts, sliced thin
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2 tablespoons cornstarch
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3 tablespoons soy sauce (divided)
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2 tablespoons olive oil or vegetable oil
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup broccoli florets
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1 cup snap peas
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1 carrot, thinly sliced
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3 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon oyster sauce (optional)
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1 tablespoon honey
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1/2 cup chicken broth
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1 teaspoon sesame oil
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Salt and pepper to taste
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Sesame seeds for garnish
Instructions
In a bowl, toss sliced chicken with cornstarch and 1 tablespoon soy sauce. Let sit for 10 minutes. This tenderizes the chicken and helps create a silky texture.
In a small bowl, combine remaining soy sauce, oyster sauce (if using), honey, chicken broth, and sesame oil. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add chicken in a single layer. Cook for 4–5 minutes until browned and cooked through. Remove and set aside.
Add remaining oil to the pan. Add garlic and ginger and cook for 30 seconds. Add broccoli, carrots, snap peas, and bell peppers. Stir-fry for 4–5 minutes until crisp-tender.
Return chicken to the pan. Pour sauce over mixture and stir well.
Cook for 2–3 minutes until sauce thickens and coats everything evenly.
Taste and add salt or pepper if needed.
Sprinkle with sesame seeds and serve hot.
Notes
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Use high heat for authentic stir-fry texture.
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Avoid overcrowding the pan.
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Cut vegetables uniformly for even cooking.
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Prep all ingredients before starting.