Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into thin slices
  • 2 tablespoons (30ml) vegetable oil (divided)
  • 1 cup (150g) bell peppers, sliced (red, green, or yellow)
  • 1 cup (100g) broccoli florets
  • 1 cup (150g) snap peas
  • 3 cloves garlic, minced
  • 1 tablespoon (15g) fresh ginger, minced
  • 3 green onions, chopped
  • 3 tablespoons (45ml) soy sauce (low sodium recommended)
  • 2 tablespoons (30ml) oyster sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) brown sugar
  • Pinch of red pepper flakes (adjust to taste)

Instructions:

  1. Slice chicken, chop vegetables, and mince garlic and ginger.
  2. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, and red pepper flakes. Set aside.
  3. Preheat the wok over high heat and add 1 tablespoon (15ml) of vegetable oil.
  4. Add chicken slices to the hot oil, cooking until browned and cooked through (about 5-7 minutes). Key visual cue: internal temperature should reach 165°F (75°C).
  5. Push chicken to one side, add remaining oil, and stir-fry garlic, ginger, and vegetables for 3-4 minutes until vibrant and tender-crisp.
  6. Pour sauce over chicken and vegetables, tossing to coat evenly. Continue to cook for another 1-2 minutes.
  7. Stir in green onions and serve immediately over rice or noodles.