Ingredients:

  • 500 g (1.1 lbs) Chicken breast or boneless skinless thighs, sliced into 1.5 cm (½-inch) pieces
  • 1 Tbsp (15 ml) Light Soy Sauce (or Tamari) - for marinade
  • 1 tsp (5 ml) Toasted Sesame Oil - for marinade
  • 1 tsp (5 g) Fresh Ginger, grated - for marinade
  • 1 Tbsp (15 g) Cornflour (Cornstarch) - for marinade
  • 2 Tbsp (30 ml) Groundnut Oil (Peanut Oil) or other high-smoke point oil
  • 2 cloves Garlic, minced
  • 1 Tbsp (15 g) Fresh Ginger, finely sliced or minced
  • 1 large Red Bell Pepper (Capsicum), seeded and sliced
  • 200 g (7 oz) Broccoli florets, cut into bite-sized pieces
  • 1 large Carrot, peeled and thinly sliced (or cut into matchsticks)
  • 100 g (3.5 oz) Sugarsnap Peas (or green beans)
  • 2 Spring Onions (Scallions), sliced for garnish
  • 4 Tbsp (60 ml) Light Soy Sauce (or Tamari) - for sauce
  • 2 Tbsp (30 ml) Oyster Sauce (or vegetarian mushroom sauce)
  • 1 Tbsp (15 ml) Rice Wine Vinegar
  • 1 Tbsp (15 g) Light Brown Sugar (packed)
  • 60 ml (¼ cup) Chicken Stock or Water
  • 1 tsp (5 g) Cornflour (Cornstarch) mixed with 1 Tbsp (15 ml) Water (The Slurry)

Instructions:

  1. Marinate the Chicken: Combine the sliced chicken with 1 Tbsp Soy Sauce, Sesame Oil, grated Ginger, and 1 Tbsp Cornflour. Toss well to coat and set aside to rest for a minimum of 15 minutes.
  2. Prep the Vegetables: Ensure all vegetables are sliced into uniform, bite-sized pieces. Separate harder vegetables (carrots, broccoli) from softer ones (peppers, peas).
  3. Mix the Sauce: Whisk together the remaining 4 Tbsp Soy Sauce, Oyster Sauce, Rice Wine Vinegar, Brown Sugar, and Chicken Stock/Water in a small bowl. Set aside. Prepare the cornflour slurry (cornflour and water) in a tiny separate dish.
  4. Sear the Chicken: Heat the oil in the wok or pan over high heat until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary). Stir-fry for 2–3 minutes until nicely browned on the edges and about 80% cooked through. Remove the chicken immediately to a clean plate.
  5. Sauté Aromatics: Add a splash more oil if needed. Reduce heat to medium-high. Add the minced garlic and sliced ginger. Cook for 30 seconds until fragrant—do not let the garlic burn.
  6. Stir-Fry Harder Vegetables: Increase the heat back to high. Add the carrots and broccoli florets. Stir-fry vigorously for 2–3 minutes until they begin to soften but are still very crunchy (al dente).
  7. Add Softer Vegetables: Add the sliced bell pepper and sugarsnap peas. Stir-fry for another 1 minute.
  8. Combine and Sauce: Return the pre-cooked chicken and any accumulated juices to the wok. Give the prepared sauce mixture a quick stir, pour it into the pan, and toss rapidly.
  9. Thicken: Once the sauce is bubbling, whisk the cornflour slurry once more, pour it into the centre, and stir constantly for 30 seconds until the sauce thickens and coats all the ingredients beautifully.
  10. Finish and Serve: Remove from the heat immediately. Garnish generously with sliced spring onions and serve straight away over rice or noodles.