- 01400257510
Chicken breast (or thigh) – 300g, thinly sliced
Broccoli florets – 1 cup
Bell peppers (red/green/yellow) – 1 cup, sliced
Carrots – ½ cup, thinly sliced
Snow peas or green beans – ½ cup
Garlic – 3 cloves, minced
Ginger – 1 tablespoon, finely chopped
Soy sauce (light) – 3 tablespoons
Oyster sauce – 2 tablespoons
Sesame oil – 1 teaspoon
Cornstarch – 1 teaspoon (mixed with 2 tbsp water, for thickening)
Prepare ingredients – Slice chicken thinly, cut vegetables into bite-sized pieces, mince garlic, and chop ginger.
Make the sauce – In a small bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch-water mixture. Set aside.
Heat the wok/pan – Add 2 tablespoons of cooking oil over high heat until hot and slightly smoking.
Cook the chicken – Add sliced chicken, stir-fry for 3–4 minutes until lightly golden and just cooked through. Remove and set aside.
Stir-fry aromatics – In the same pan, add a little more oil if needed. Toss in garlic and ginger, stir quickly until fragrant.
