Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced
  • 1 cup carrots, julienned
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, chopped into 1-inch pieces

Instructions:

  1. Combine sliced protein with 1 tbsp soy sauce and 1 tbsp cornstarch in a bowl. Massage until meat is evenly coated and opaque. Set aside for 10–15 minutes to velvet.
  2. Heat 1 tbsp oil in a wok over high heat until shimmering. Add protein in a single layer; sear undisturbed for 2 minutes, then toss and cook for another 2 minutes. Remove meat from pan and set aside.
  3. In the same pan, add a splash of oil. Toss in carrots and broccoli, stirring constantly for 2 minutes. Add bell peppers and snap peas, stir-frying until vibrant and crisp. Stir in garlic and ginger during the last 30 seconds.
  4. Return cooked protein and juices to the pan. Whisk the stir fry sauce ingredients and pour over the mixture. Toss rapidly for 1–2 minutes until sauce bubbles into a thick, glossy glaze. Stir in scallions just before removing from heat.