Ingredients:

  • 1½ lb boneless skinless chicken thighs, sliced into thin bite-sized strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water
  • 2 tbsp neutral oil, divided
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, thinly sliced into rounds
  • 1 cup red bell pepper, sliced
  • 1 cup snap peas, trimmed

Instructions:

  1. In a medium bowl, combine the sliced chicken thighs with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp neutral oil. Toss until the meat is coated in a thin film and let marinate for 10 minutes.
  2. In a separate small bowl, whisk together 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 2 tbsp water until the sugar is dissolved; set aside.
  3. Heat 1 tbsp of neutral oil in a wok over high heat until it just begins to shimmer.
  4. Add the chicken in a single layer and sear undisturbed for 2 minutes to develop a golden-brown crust, then stir-fry for another 2-3 minutes until cooked through and reaches an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside on a plate.
  5. Wipe the pan if needed and add the remaining 1 tbsp of neutral oil.
  6. Add carrots and broccoli and stir-fry for 2 minutes.
  7. Toss in the bell peppers and snap peas and stir-fry for another 2 minutes until vegetables are bright in color but still firm.
  8. Create a small well in the center of the vegetables and add the minced garlic and ginger; sauté for 30 seconds until fragrant.
  9. Return the seared chicken and any accumulated juices to the pan.
  10. Whisk the sauce mixture once more to incorporate the cornstarch and pour it over the chicken and vegetables.
  11. Toss constantly for 1-2 minutes until the sauce thickens into a mahogany-colored glaze that coats all ingredients.