Chicken and Vegetable Stir-Fry

What Ingredients Do You Need?

• 1.5 lbs Boneless, skinless chicken breast, thinly sliced against the grain
• 4 tbsp Soy sauce, divided
• 2 tbsp Cornstarch, divided
• 2 tbsp Shaoxing wine or dry sherry
• 3 cloves Garlic, minced
• 1 tbsp Fresh ginger, minced
• 2 cups Broccoli florets
• 1 Red bell pepper, sliced
• 1 Carrot, thinly sliced
• 2 tbsp Oyster sauce
• 1/3 cup Chicken broth
• 1 tsp Sesame oil
• 3 tbsp Neutral oil, for cooking
• 2 Scallions, sliced, for garnish

How Do You Make Chicken and Vegetable Stir-Fry?

1. 1

   Velvet the chicken

   Toss sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let sit 15 minutes to tenderize before cooking.

2. 2

   Make the sauce

   Whisk remaining soy sauce, remaining cornstarch, wine, oyster sauce, chicken broth, and sesame oil in a small bowl and set aside.

3. 3

   Sear the chicken

   Heat 2 tablespoons oil in a wok or large skillet over high heat. Add chicken in a single layer and sear 2-3 minutes untouched, then stir-fry until just cooked through. Remove to a plate.

4. 4

   Stir-fry the vegetables

   Add remaining oil to the wok. Stir-fry broccoli, bell pepper, and carrot over high heat for 3-4 minutes until crisp-tender.

5. 5

   Add aromatics

   Push vegetables to the side, add garlic and ginger to the cleared center, and stir-fry 30 seconds until fragrant.

6. 6

   Combine and sauce

   Return the chicken to the wok, pour in the sauce, and toss everything together until the sauce thickens and glazes the ingredients, about 1-2 minutes.

7. 7

   Serve

   Garnish with scallions and serve immediately over steamed rice.