Chicken and Vegetable Stir Fry
Directions
- 1Toss the chicken breast with cornstarch, salt and pepper, oyster sauce, and water.
- 2For the savory sauce, mix together chicken stock, soy sauce, oyster sauce, shaoxing wine, sugar, cornstarch, and sesame oil.
- 3Boil broccoli and carrots until less crunchy (optional).
- 4In a wok on medium-high heat, cook the chicken for 2 minutes on each side.
- 5Remove the chicken and set aside.
- 6Add more oil to the wok.
- 7Sauté the aromatics (minced garlic and green onion whites) for 30 seconds.
- 8Add in the red bell pepper, sliced mushrooms, snow peas, and the pre-cooked broccoli and carrots.
- 9Toss the vegetables for 3 minutes until softened.
- 10Add back the cooked chicken and green onion greens.
- 11Pour in the prepared sauce.
- 12Toss for 2 minutes until everything is well combined and coated in the sauce.
- 13Serve with rice and enjoy!
Ingredients
- chicken breast
- cornstarch
- salt
- pepper
- oyster sauce
- water
- chicken stock
- soy sauce
- shaoxing wine
- sugar
- sesame oil
- broccoli
- carrots
- oil
- minced garlic
- green onion whites
- red bell pepper
- sliced mushrooms
- snow peas
- green onion greens
- rice
Equipment
bowlwokpotslotted spoontongswooden spatulameasuring cupschopsticks
Tips
- Adjust the crunchiness of broccoli and carrots to your preference.
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