Ingredients:

  • 5 lbs Boneless, skinless chicken breast or thigh, cut into 1-inch cubes
  • 1 Tbsp Light/low sodium Soy Sauce (Marinade)
  • 1 tsp Rice Vinegar (Marinade)
  • 1 tsp Toasted Sesame Oil (Marinade)
  • 1 Tbsp Cornstarch (Marinade)
  • Pinch White Pepper (Marinade)
  • 1/2 cup Low sodium Chicken Stock (Sauce)
  • 3 Tbsp Light/low sodium Soy Sauce (Sauce)
  • 2 Tbsp Oyster Sauce (or vegetarian alternative)
  • 1 Tbsp Packed Brown Sugar
  • 1 Tbsp Rice Vinegar (Sauce)
  • 1 tsp Cornstarch (Sauce, for thickening)
  • 2 Tbsp High-Heat Cooking Oil (Peanut, Canola, or Grapeseed), divided
  • 1 inch piece Fresh Ginger, finely minced
  • 3 cloves Garlic, finely minced
  • 2 cups Broccoli florets
  • 1 large Red Bell Pepper, thinly sliced
  • 2 medium Carrots, thinly sliced on the bias
  • 1 cup Snow Peas or Sugar Snap Peas, ends trimmed
  • 1/2 medium Yellow Onion, cut into medium wedges
  • 2 stalks Scallions (green onions), chopped (whites and greens separated)
  • 1 tsp Toasted Sesame Seeds (Garnish, optional)

Instructions:

  1. Marinate the Chicken: In a medium bowl, toss the cubed chicken with the marinade ingredients (1 Tbsp Soy Sauce, 1 tsp Rice Vinegar, 1 tsp Sesame Oil, 1 Tbsp Cornstarch, Pinch of Pepper). Set aside for 10 minutes.
  2. Mix the Sauce: In a separate small bowl, whisk together all sauce ingredients (Stock, 3 Tbsp Soy Sauce, Oyster Sauce, Brown Sugar, 1 Tbsp Rice Vinegar, 1 tsp Cornstarch) until the cornstarch is fully dissolved. Set aside.
  3. Prep Aromatics & Veg: Chop all vegetables and mince the ginger and garlic. Separate the white parts of the scallions from the green parts.
  4. Cook the Chicken (First Batch): Heat 1 Tbsp of high-heat oil in a wok or large skillet over high heat until shimmering. Add half the chicken in a single layer. Cook without moving for 1 minute, then toss until cooked through (about 3-4 minutes total). Remove chicken and set aside. Repeat with the remaining 1 Tbsp of oil and the second batch of chicken.
  5. Sauté Vegetables: Wipe the wok clean if necessary. Add the broccoli and carrots first. Stir-fry for 2 minutes until slightly tender-crisp. Add peppers, onions, and the white parts of the scallions. Stir-fry for 1 minute more.
  6. Bloom Aromatics: Create a small space in the centre of the wok. Add the minced ginger, garlic, and the green parts of the scallions (if using now). Cook for about 30 seconds until fragrant.
  7. Combine & Sauce: Return the cooked chicken to the wok. Give the pre-mixed sauce a very quick re-whisk (as cornstarch settles fast!) and pour it over the chicken and vegetables.
  8. Thicken: Stir constantly and vigorously. The sauce should bubble and thicken into a glossy glaze within 60–90 seconds.
  9. Finish & Serve: Remove immediately from the heat. Taste and adjust seasoning if necessary. Garnish with toasted sesame seeds and serve immediately over steamed rice.