Ingredients:
For the Sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch (to thicken the sauce)
1/4 cup chicken broth or water
For the Stir-Fry:
1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece of ginger, minced or grated
1 bell pepper, thinly sliced
1 medium carrot, julienned or thinly sliced
1 cup broccoli florets
1 cup snow peas or snap peas, ends trimmed
Optional: sliced green onions and sesame seeds for garnish
Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, honey or brown sugar, sesame oil, and cornstarch until well combined. Stir in the chicken broth or water. Set aside.
2. Stir-Fry the Chicken:
Heat the vegetable oil in a large skillet or wok over high heat.
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the chicken pieces and stir-fry for 3-4 minutes until they are no longer pink and have a golden color.
3. Add Vegetables:
Add the bell pepper, carrot, broccoli, and snow peas to the skillet.
Continue to stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
4. Add the Sauce:
Give the sauce mixture a quick stir to ensure the cornstarch is well dissolved.
Pour the sauce over the chicken and vegetables in the skillet.
5. Stir and Simmer:
Stir everything together and let it simmer for an additional 2-3 minutes until the sauce thickens and coats the ingredients.
6. Garnish and Serve:
If desired, garnish the stir-fry with sliced green onions and sesame seeds.
Serve hot over steamed rice or noodles.
