Chicken & Vegetable Recipe

Prepare chicken

Slice chicken breasts into 1/2-inch strips or bite-sized pieces. Pat dry with paper towel.

In a medium bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, grated ginger, minced garlic, 1 tbsp cornstarch and 1 tsp black pepper. Stir until cornstarch is dissolved.

Add the chicken pieces to the marinade and toss to coat evenly. Marinate at room temperature for 15 minutes or refrigerate for up to 1 hour for more flavor.

While chicken marinates, prepare vegetables: trim broccoli into small florets, peel and slice carrot on a bias about 1/8-1/4-inch thick, core and slice red bell pepper into strips, trim snow peas, and thinly slice half a yellow onion.

Blanch broccoli and carrots (optional for quicker stir-fry): bring a pot of salted water to a boil, cook broccoli and carrot slices 1 minute, then transfer immediately to an ice bath to stop cooking. Drain well before stir-frying.

In a small bowl whisk together 1/2 cup chicken broth, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp hoisin, 1 tsp brown sugar and 1 tsp cornstarch until smooth. Set aside.

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbsp neutral oil and swirl to coat.

Add the marinated chicken in a single layer (work in batches if necessary). Let sear without moving for 30–45 seconds, then stir-fry 2–3 minutes until the exterior is golden and chicken is nearly cooked through. Remove chicken to a plate and set aside.

Add the remaining 1 tbsp oil to the wok. Add sliced onion, red bell pepper and snow peas; stir-fry 1–2 minutes until vegetables are bright and beginning to soften.

Add the blanched/drained broccoli and carrots to the wok and stir to combine with other vegetables. Stir-fry another 1–2 minutes to heat through.

Return the cooked chicken and any accumulated juices to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the chicken and vegetables.

Stir constantly for 1–2 minutes as the sauce thickens and coats everything. If the sauce becomes too thick, add 1–2 tbsp water or broth to loosen. Taste and adjust seasoning with up to 1/4 tsp salt if needed.

Turn off heat, stir in sliced green onions and sprinkle toasted sesame seeds if using. Let rest 1 minute.

Serve hot over steamed rice or noodles.