Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 1 bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cups broccoli florets
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3-4 red chilies, sliced
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp chili paste or sauce
  • 1 tsp sugar
  • 1 tbsp water

Instructions:

  1. In a bowl, combine sliced chicken with soy sauce and sesame oil. Let it sit for 10 minutes.
  2. In a small bowl, mix together soy sauce, hoisin sauce, chili paste, sugar, and water. Set aside.
  3. Add vegetable oil to the wok and heat over high heat until shimmering.
  4. Add marinated chicken to the wok. Cook until no longer pink, about 5-7 minutes. Remove and set aside.
  5. In the same wok, toss in onions, garlic, ginger, and red chilies. Stir-fry for 2 minutes until fragrant. Add bell pepper and broccoli; stir-fry for another 3 minutes until vegetables are tender-crisp.
  6. Return chicken to the wok. Pour sauce over the mixture and stir to coat. Cook for an additional 2-3 minutes until heated through.
  7. Serve hot over rice or noodles.