Diary of a Chef · Just Chefn Around

Chicken Stir-Fry

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 1 1/2 lb boneless chicken thighs or breasts, sliced thin against the grain
• 1 tbsp soy sauce + 1 tsp cornstarch (velveting toss)
• **Sauce:** 1/4 cup soy sauce · 2 tbsp oyster sauce · 1 tbsp rice vinegar · 1 tbsp honey · 1 tsp toasted sesame oil · 1/2 cup chicken broth · 1 tbsp cornstarch
• 2 tbsp neutral oil, divided
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 garlic cloves, minced
• 1 tbsp grated ginger

Instructions

1. 1Sear the chicken

   1 tbsp oil, pan nearly smoking. Chicken in a single layer; let it sit 60 seconds to color before tossing. Cook until just cooked through with browned edges. Remove.

2. 2Vegetables

   Remaining oil; broccoli, pepper, snap peas. High heat, moving often. Target: vivid color, char spots, still crisp at the center — the broccoli should squeak slightly when bitten.

3. 3Aromatics

   Garlic and ginger in; stir until fragrant only.

4. 4Sauce

   Re-whisk, pour in, bring to a boil. It turns glossy and thickens within a minute, coating everything in a sheen.

5. 5Reunite

   Chicken and juices back; toss until every piece is lacquered.