Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (5 ml) cornstarch
  • 1/2 tsp (2.5 ml) ground ginger
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp (30 ml) oyster sauce (optional)
  • 1 tbsp (15 ml) hoisin sauce (optional)
  • 1 tbsp (15 ml) honey or brown sugar
  • 1 tbsp (15 ml) rice vinegar (or lime juice)
  • 1/2 tsp (2.5 ml) ground black pepper
  • 1 tsp (5 ml) cornstarch
  • 2 tbsp (30 ml) water
  • 3 tbsp (45 ml) vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 cup (100g) broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 1 small onion, sliced
  • 3 green onions, chopped (for garnish, optional)
  • 3 cups (approx. 600g) cooked white or brown rice

Instructions:

  1. In a bowl, combine sliced chicken with soy sauce, cornstarch, and ginger. Let sit while you prep the other ingredients (at least 5 minutes).
  2. In a separate small bowl, whisk together soy sauce, oyster sauce (if using), hoisin sauce (if using), honey, rice vinegar, black pepper, cornstarch, and water. Set aside.
  3. Heat 1½ tbsp of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken from skillet and set aside.
  4. Add remaining oil to the skillet. Add minced garlic and sliced onion; stir-fry for about 1 minute, until fragrant. Add broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for 4-5 minutes, until vegetables are tender-crisp.
  5. Return cooked chicken to the skillet with the vegetables. Pour in the prepared sauce, stirring to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
  6. Remove from heat. Sprinkle with chopped green onions (if desired). Serve immediately over cooked rice. Bangers and mash it ain't, but it's delicious!