Stir fried chicken with vegetables

Ingredients:

• For the chicken:
  • 1 lb (450g) boneless, skinless chicken breast (or thighs), cut into thin strips
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil (optional)
• For the stir-fry sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional, for extra depth)
  • 1 tablespoon hoisin sauce (optional, for sweetness)
  • 1 tablespoon rice vinegar or lemon juice
  • 1 teaspoon sugar (optional)
  • 1 teaspoon cornstarch (for thickening, optional)
  • 1/2 cup chicken broth or water
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• For the stir-fry:
  • 1 tablespoon vegetable oil (or any neutral oil)
  • 1 medium onion, sliced thin
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced into strips (you can use any color)
  • 1 carrot, julienned or sliced thinly
  • 1 zucchini, sliced or julienned
  • 1 cup broccoli florets (or other vegetables like snow peas, mushrooms, or baby corn)
  • Fresh herbs (like cilantro or green onions for garnish)

Instructions:

1. Prepare the chicken:
   • In a bowl, mix the chicken strips with 2 tablespoons of soy sauce, cornstarch, and sesame oil (if using). Let it marinate for about 10-15 minutes while you prep the vegetables.
2. Make the stir-fry sauce:
   • In a small bowl, combine 3 tablespoons soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, chicken broth (or water), cornstarch, and sesame oil. Whisk until the cornstarch dissolves and the sauce is well-mixed. Set aside.
3. Stir-fry the chicken:
   • Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the chicken strips in a single layer. Cook for 2-3 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Stir-fry the vegetables:
   • In the same pan, add a bit more oil if necessary. Add the onion and garlic, cooking for 1-2 minutes until fragrant.
   • Add the carrots, bell pepper, zucchini, and broccoli (or other vegetables). Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
5. Combine:
   • Return the cooked chicken to the pan with the vegetables. Pour the prepared stir-fry sauce over everything and toss to coat evenly. Cook for another 1-2 minutes, allowing the sauce to thicken and the flavors to meld.
6. Serve:
   • Serve the stir-fry hot, garnished with fresh herbs like cilantro or green onions if desired. This goes well with steamed rice or noodles.