Chicken Stir Fry

Instructions

1. 1

   In a Mixing Bowl, combine the sliced Chicken Breast with Soy Sauce, Cornstarch, and Sesame Oil. Toss well to coat every piece. Let marinate for at least 10 minutes at room temperature while you prep everything else. This quick marinade tenderizes the chicken and helps it brown beautifully.

2. 2

   In a small Mixing Bowl or Measuring Cups, whisk together the Soy Sauce, Oyster Sauce, Hoisin Sauce, Honey, Sesame Oil, Cornstarch, Chicken Broth, and grated Ginger until smooth. Set aside.

3. 3

   Heat a large Wok or Skillet over high heat until it just begins to smoke. Add 1 tablespoon of Vegetable Oil and swirl to coat. Add the marinated Chicken Breast in a single layer — do not stir for 60 seconds to let it sear. Then stir fry for 3–4 more minutes until cooked through and lightly golden. Transfer the chicken to a clean plate and set aside.

4. 4

   Return the Wok to high heat and add the remaining 1 tablespoon of Vegetable Oil. Add the Yellow Onion and Carrot first and stir fry for 2 minutes, keeping everything moving.

5. 5

   Add the Broccoli florets and Bell Pepper. Stir fry for another 2–3 minutes until the vegetables are tender-crisp and bright in color. They should still have a slight bite — don't let them go soft.

6. 6

   Push the vegetables to the edges of the Wok and add the minced Garlic to the center. Let it sizzle for 30 seconds, then toss everything together.

7. 7

   Return the cooked Chicken Breast to the Wok. Give the sauce a quick stir (the Cornstarch settles), then pour it all over the chicken and vegetables. Toss everything together and stir fry for 1–2 minutes until the sauce thickens, turns glossy, and coats everything evenly.

8. 8

   Remove from heat. Taste and adjust seasoning if needed — a touch more Soy Sauce for saltiness or Honey for sweetness. Serve immediately over steamed white rice or noodles, garnished with sliced Green Onions and Sesame Seeds.

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