From craving to table
Instructions
- 1
In a medium bowl, toss the sliced chicken with 1 tablespoon soy sauce and cornstarch. Set aside for 10 minutes to marinate.
- 2
In a small bowl, combine the remaining soy sauce, oyster sauce, hoisin sauce, and 1/4 cup water. Stir well and set aside.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 3-4 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- 4
Add sesame oil to the pan, then sauté garlic and ginger for about 30 seconds until fragrant.
- 5
Add bell pepper, broccoli, snap peas, and carrots. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
- 6
Return the cooked chicken to the pan. Pour in the sauce and toss everything together. Cook for another 2-3 minutes, stirring, until the sauce has thickened and everything is heated through.
- 7
Season with salt and pepper to taste. Garnish with sliced green onions. Serve hot over cooked white rice if desired.