Savoury Soy Garlic Chicken Stir Fry

With Crisp Veggies & Glossy Sauce

Quick, flavorful, and perfect for weeknight dinners.

 Ingredients (Serves 4)

For the Chicken

1 lb boneless skinless chicken thighs or breasts, thinly sliced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp honey or brown sugar

1 tsp cornstarch

½ tsp black pepper

For the Stir Fry

1 tbsp vegetable oil (or sesame oil)

3–4 cloves garlic, minced

1 tsp fresh ginger, minced (optional but recommended)

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas or snow peas

1 medium carrot, thinly sliced

3 green onions, chopped

For the Glossy Sauce

¼ cup chicken broth (or water)

1 tbsp soy sauce

1 tsp sesame oil

1 tsp cornstarch (for thickening)

Optional:

Red chili flakes for heat

Sesame seeds for garnish

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 Instructions

 Marinate the Chicken (10–15 minutes)

In a bowl, combine:

Soy sauce

Oyster sauce

Honey (or brown sugar)

Cornstarch

Black pepper

Add sliced chicken and toss well. Let sit while prepping vegetables.

 Make the Sauce

In a small bowl, whisk together:

Chicken broth

Soy sauce

Sesame oil

Cornstarch

Set aside.

 Cook the Chicken

Heat oil in a large skillet or wok over medium-high heat.

Add chicken in a single layer.

Cook 4–5 minutes until browned and cooked through.

Remove and set aside.

 Stir Fry the Vegetables

In the same pan, add a little more oil if needed.

Add garlic and ginger; cook 30 seconds.

Add bell pepper, broccoli, carrots, and snap peas.

Stir fry 3–4 minutes until tender-crisp.

 Combine & Finish

Return chicken to the pan.

Pour in prepared sauce.

Stir continuously for 1–2 minutes until sauce thickens and becomes glossy.

Toss in green onions.

 Serve

Garnish with sesame seeds or chili flakes.