Ingredients:

  • 350g chicken breast, sliced into 1/4 inch strips
  • 1 tbsp cornstarch
  • 4 tbsp low-sodium soy sauce, divided
  • 1/2 tsp toasted sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves fresh garlic, minced
  • 1/4 cup cold water
  • 1 cup broccoli florets, cut small
  • 1 medium red bell pepper, julienned
  • 1 large carrot, sliced into thin coins
  • 1/2 cup snow peas, trimmed
  • 2 stalks green onions, sliced on the bias
  • 2 tbsp neutral oil (avocado or grapeseed)

Instructions:

  1. Place the 350g sliced chicken in a bowl with 1 tbsp of the soy sauce, the 1/2 tsp toasted sesame oil, and 1 tbsp cornstarch. Use your hands to coat every piece; the starch should form a light, invisible film.
  2. In a small bowl or jug, whisk together the remaining 3 tablespoons of soy sauce, oyster sauce, rice vinegar, honey, grated ginger, minced garlic, and cold water until the honey is dissolved.
  3. Heat 1 tablespoon of neutral oil in a large skillet over high heat until a drop of water flicked onto it dances and evaporates. Add the chicken in a single layer and cook for 2 minutes without moving it to develop a golden crust. Flip and cook for another 1 minute until just opaque but not fully firm. Remove chicken from the pan and set aside.
  4. Add the remaining 1 tablespoon of oil to the same wok. Add the carrots and broccoli, stir-frying for 2-3 minutes. Add the red bell peppers and snow peas, tossing for an additional 2 minutes until crisp-tender.
  5. Return the cooked chicken to the wok. Give the sauce a quick whisk and pour it over the ingredients. Toss constantly for 1-2 minutes until the sauce emulsifies and thickens to a glossy glaze.
  6. Remove from heat, garnish with sliced green onions, and serve immediately.