Chicken Stir-Fry

This vibrant dish delivers maximum flavor and nutrition in minimal time through proper technique.

Ingredients

• 600g boneless chicken thighs, sliced thin
• 2 bell peppers, sliced
• 1 broccoli head, cut into florets
• 1 carrot, julienned
• 200g snap peas
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 3 green onions, sliced

Stir-Fry Sauce

• 60ml soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/4 tsp red pepper flakes

Method

Prep everything first

1. Marinate chicken in 1 tbsp soy sauce and cornstarch, 15 minutes.
2. Whisk sauce ingredients until smooth.
3. Cut all vegetables into uniform pieces.

Stir-fry

1. Heat wok or large skillet until smoking.
2. Cook chicken in batches until golden, remove.
3. Stir-fry hard vegetables (broccoli, carrots) first, 2-3 minutes.
4. Add softer vegetables (peppers, snap peas), cook 2 minutes.
5. Return chicken, add garlic and ginger, cook 30 seconds.
6. Pour in sauce, toss until everything is coated and heated through.
7. Garnish with green onions.

Wok hei technique

High heat and quick cooking create the characteristic "breath of the wok" that makes restaurant stir-fries special.

Vegetable timing

Add vegetables in order of cooking time needed - longest first, most delicate last.

Serve immediately over steamed rice for a complete, satisfying meal.