1 1/2 lbs chicken breast or thighs, cut into thin strips
2 tbsp vegetable oil (or sesame oil for extra flavor)
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced
1 medium carrot, cut into matchsticks
2 cups broccoli florets
1 small zucchini, sliced into half-moons
3 green onions, sliced (reserve some for garnish)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
For the sauce:
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp oyster sauce (optional, for richness)
1 tbsp rice vinegar (or lime juice)
1 tbsp hoisin sauce (for sweetness)
1 tbsp honey or brown sugar
1/2 cup chicken broth (or water)
1 tsp cornstarch, dissolved in 1 tbsp water (for thickening)
Pinch of red pepper flakes or chili paste (optional, for heat)
Description
Wok Tip: Keep the heat high and ingredients moving constantly for that restaurant-style sear and crisp texture
Serving Size
4 people
Preparation Time
15 minutes
Cooking Time
15 minutes
Cuisine(s)
Chinese (Cantonese, Sichuan, Hunan)
Food Allergies
Sesame, Soy, Wheat / Gluten
Meal Type
Lunch or Dinner
Instructions
Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, honey, chicken broth, and cornstarch slurry. Set aside.
Cook the chicken: Heat wok over high heat until very hot. Add 1 tbsp oil, swirl to coat. Stir-fry chicken strips in batches for 3-4 minutes until browned and just cooked through. Remove and set aside.
Cook the vegetables: Add remaining oil to the wok. Toss in garlic and ginger, stir-fry 30 seconds until fragrant. Add bell peppers, carrot, and broccoli. Stir-fry for 3-4 minutes, keeping veggies crisp-tender. Add zucchini and green onions, stir another 2 minutes.
Combine & sauce: Return chicken to the wok. Pour in sauce mixture and toss everything together. Cook for 2-3 minutes until sauce thickens and coats chicken and veggies.
Serve: Garnish with green onions and sesame seeds. Serve hot over steamed jasmine rice, brown rice, or noodles.
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