- For the Chicken:
- 2 boneless skinless chicken breasts (thinly sliced into strips)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- For the Stir Fry Sauce:
- 3 tablespoons soy sauce -stir fry without soy sauce- impossible.. It gives just great flavor
- 1 tablespoon oyster sauce- its optional I love little flavorness so I add it.
- 1 tablespoon honey or brown sugar -for a touch of sweetness
- 1 teaspoon sesame oil - use little amount because its too strong its gives the touch of some asian flair
- 1 teaspoon cornstarch and water- mixed together gives thickness in the sauce
- For the Vegetables:
- 1 cup bell peppers sliced
- 1 cup broccoli florets
- 1 carrot thinly sliced or julienned
- 1 onion sliced
- 2 cloves garlic minced
- 1 teaspoon ginger optional, grated
- For Cooking:
- 2 tablespoons oil vegetable or canola. I personally use olive oil for making this recipe
Step 1: Prepare the ChickenStart by slicing the chicken into thin strips because thin slices cook faster and stay tender. In a bowl, mix the chicken with soy sauce, corn starch, and black pepper. Let it sit for about 5–10 minutes while you prepare the other ingredients.Note: This simple marinade helps lock in moisture and gives the chicken a soft texture.Pro tips: Add little bit of oil this gives good texture and taste Step 2: Make the SauceIn a small bowl, combine soy sauce, oyster sauce, honey, sesame oil, cornstarch, and water. Mix well until smooth and set aside.Note: Always mix the sauce beforehand because stir frying happens quickly, and you won’t have time later. Step 3: Prep the VegetablesWash and cut all your vegetables into similar sizes so they cook evenly. Slice the bell peppers and onions, cut broccoli into small florets, and cut thin pieces of carrot. Mince garlic and grate ginger if using. I add ginger because i like this gingery flavor. I you dont want then no problem its totally up to youNote: Keeping everything ready before cooking is key to a perfect stir fry. Step 4: Cook the ChickenHeat 1 tablespoon oil in a large pan( i use olive oil u can use vegetable or canola as per your wish). or wok over medium-high heat. Add the chicken in a single layer and cook for about 4–5 minutes until golden and fully cooked. Remove the chicken from the pan and set aside.Note: Avoid overcrowding the pan or the chicken will release water instead of searing. Step 5: Stir Fry the VegetablesIn the same pan, add another tablespoon of oil. Add garlic and ginger, and sauté for about 30 seconds until fragrant. Then add all the vegetables and stir fry for 3–4 minutes.Note: Keep the heat high so the vegetables stay slightly crisp and don’t become mushy. Step 6: Combine EverythingAdd the cooked chicken back into the pan with the vegetables. Pour in the prepared sauce and mix everything well. Cook for another 2–3 minutes until the sauce thickens and coats everything nicely.Note:Stir continuously to avoid the sauce sticking or burning. Step 7: Serve ImmediatelyTurn off the heat and serve your stir fry hot and enjoyNote: It tastes best fresh when the vegetables are still crisp and the chicken is juicy.
- Use boneless chicken breast or thighs depending on preference for tenderness.
- Swap vegetables with whatever you have on hand like snap peas, mushrooms, or zucchini.
- Cook on high heat for authentic stir fry texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For extra flavor, add soy sauce, garlic, ginger, or a splash of sesame oil.