Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, sliced thinly
  • 1 tbsp (15 ml) vegetable oil
  • 2 cups (200 g) mixed bell peppers, sliced
  • 1 cup (100 g) broccoli florets
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, peeled and grated (about 1 tbsp or 15 g)
  • 1/4 cup (60 ml) abalone sauce
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) oyster sauce
  • 1 tbsp (15 ml) cornstarch, mixed with 2 tbsp (30 ml) water
  • 1 tsp (5 ml) sesame oil
  • 2 green onions, sliced
  • Sesame seeds (optional)

Instructions:

  1. Slice the chicken breasts into thin strips.
  2. In a bowl, combine abalone sauce, soy sauce, oyster sauce, and sesame oil. Stir in the cornstarch mixture until smooth.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the sliced chicken to the skillet; cook for 4-5 minutes until browned and cooked through.
  5. Check doneness - chicken should be no longer pink in the center.
  6. Add minced garlic, grated ginger, bell peppers, and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  7. Pour the sauce over the stir-fried chicken and vegetables. Stir well to coat evenly.
  8. Cook for an additional 2-3 minutes until the sauce thickens.
  9. Garnish with sliced green onions and sesame seeds (if using). Serve hot.