Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons (30 mL) soy sauce
  • 1 tablespoon (15 mL) cornstarch
  • 2 tablespoons (30 mL) vegetable oil
  • 1 cup (150 g) bell peppers, sliced (use a mix of colors)
  • 1 cup (100 g) broccoli florets
  • 1 cup (100 g) snap peas, trimmed
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons (45 mL) soy sauce
  • 1 tablespoon (15 mL) oyster sauce (optional)
  • 1 tablespoon (15 mL) rice vinegar
  • 1 teaspoon (5 mL) sesame oil
  • 1 tablespoon (15 g) brown sugar

Instructions:

  1. In a bowl, combine chicken strips with soy sauce and cornstarch. Marinate for 10 minutes.
  2. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar. Set aside.
  3. Preheat the wok or skillet over medium-high heat. Add vegetable oil.
  4. Add marinated chicken to the pan. Sauté until cooked through and golden brown, about 5-7 minutes. Remove from pan.
  5. In the same pan, add bell peppers, broccoli, and snap peas. Stir-fry for 2-3 minutes until they are bright and crisp.
  6. Add garlic, ginger, and cooked chicken back to the pan. Pour sauce over the mixture. Stir to combine and cook for an additional 1-2 minutes until heated through.