Ingredients:

  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/4 cup chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp coarsely ground black pepper
  • 1 tsp sesame oil
  • 1 large onion, sliced into wedges
  • 1 large bell pepper, sliced
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. Whisk together 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl. Toss in the chicken strips until well-coated and let marinate for 10 minutes.
  2. Heat vegetable oil over medium-high heat in a non-stick skillet or wok. Add chicken in a single layer and sear without moving for 2 minutes, then stir-fry for another 2 minutes until cooked through. Remove chicken from the pan and set aside.
  3. In the same pan, add the sliced onion, bell pepper, and broccoli. Sauté for 3-4 minutes until bright in color and slightly translucent. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  4. Return the cooked chicken to the pan. Pour in the mixture of chicken stock, soy sauce, oyster sauce, brown sugar, black pepper, and sesame oil. Toss constantly for 1-2 minutes until the sauce reduces into a thick, glossy coating.