Ingredients

For the Stir Fry:

• Protein: 1 lb (450g) boneless chicken breast or thighs, cut into 1-inch cubes
• Veggies: 3 cups mixed vegetables, bell peppers, broccoli, carrots, snap peas
• Aromatics: 3 cloves garlic (minced), 1 tbsp fresh ginger (grated)
• Oil: 2 tbsp neutral oil (like canola or vegetable)

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey or brown sugar
• 2 tbsp water or chicken broth
• 1 tsp cornstarch (to thicken)

Instructions

1. Prep:
   • Whisk all sauce ingredients in a bowl. Set aside.
   • Cut chicken and veggies into even-sized pieces.
2. Cook Chicken:
   • Heat 1 tbsp oil in a wok or large skillet over high heat.
   • Add chicken and stir-fry 5–6 minutes until golden and cooked through. Remove and set aside.
3. Stir-Fry Veggies & Aromatics:
   • Add remaining 1 tbsp oil to the skillet.
   • Sauté garlic and ginger for 30 seconds until fragrant.
   • Add harder veggies first carrots, broccoli, stir-frying 2 minutes.
   • Add softer veggies bell peppers, snap peas and cook 2–3 minutes until crisp-tender.
4. Combine & Sauce:
   • Return chicken to the skillet. Pour sauce over everything.
   • Toss for 1–2 minutes until sauce thickens and coats everything.