For your content, this dish is ideal for a sizzling wok toss shot steam rising, sauce glazing, and a final sprinkle of green onions for color contrast. Serve it family-style in a large bowl with rice on the side for a cozy midweek vibe.
Ingredients
2 cups cooked white rice
1 pound chicken breast or thighs, sliced thin
1 tablespoon cornstarch
Salt and black pepper
2 tablespoons oil
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
3 green onions, chopped
For the Sauce
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated ginger
1/4 cup chicken broth
Instructions
Toss sliced chicken with cornstarch, salt, and pepper.
Heat oil in a wok or large skillet over high heat. Add chicken and cook 4–5 minutes until browned. Remove and set aside.
In the same pan, stir-fry bell pepper, broccoli, and carrot for 2–3 minutes until slightly tender but still crisp.
Return chicken to pan.
Mix sauce ingredients in a bowl and pour into skillet. Cook 2–3 minutes until sauce thickens and coats everything.
Stir in green onions and serve hot over rice.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
