Ingredients:
- 2 boneless, skinless chicken breasts, sliced thinly
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, for more flavor)
- 1 tablespoon hoisin sauce
- 2 tablespoons cornstarch (for coating the chicken)
- 2 tablespoons vegetable oil (for cooking)
- 1 bell pepper, sliced
- 1 small onion, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2-3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil (optional, for added flavor)
- 2-3 tablespoons water or chicken broth (to steam the vegetables slightly)
- Sesame seeds and green onions for garnish
- Cooked rice or noodles for serving
Instructions:
- Prepare the Chicken:
- Thinly slice the chicken breasts and toss them in a bowl with 2 tablespoons of soy sauce, hoisin sauce, and cornstarch. Mix well and let marinate for at least 10 minutes.
- Cook the Chicken:
- Heat a tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken in batches (to avoid overcrowding) and stir-fry for 3-4 minutes until fully cooked. Remove the chicken from the pan and set aside.
- Cook the Vegetables:
- In the same pan, add the remaining oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
- Add the onion, bell pepper, carrot, and broccoli. Stir-fry for 2-3 minutes.
- Pour in 2-3 tablespoons of water or chicken broth, cover, and steam the vegetables for 2-3 minutes until slightly tender but still crisp.
- Combine Everything:
- Add the cooked chicken back into the pan along with oyster sauce (if using). Stir well to combine.
- Cook for another minute or two, ensuring everything is coated in the sauce and heated through.
- Finish and Serve:
- Drizzle with sesame oil, and garnish with sesame seeds and sliced green onions.
- Serve immediately over rice or noodles.
Tips for the Perfect Stir-Fry:
- High Heat: Make sure your pan or wok is hot before adding ingredients for that signature stir-fry texture.
- Prep First: Stir-fries cook quickly, so have all your ingredients prepped and ready to go before you start cooking.
- Batch Cooking: Avoid crowding the pan; cook the chicken and vegetables in batches if needed to prevent steaming.
Enjoy your perfect chicken stir-fry!