Yaohon Stir-Fried Chicken with Vegetables

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 cup broccoli florets 1 cup broccoli florets
• 2 green onions, sliced 2 green onions, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, cornstarch, and sesame oil. Add the sliced chicken and marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the marinated chicken to the wok and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
4. 4.
   In the same wok, add the sliced bell peppers, julienned carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.
   Return the cooked chicken to the wok and toss with the vegetables. Season with salt and pepper to taste.
6. 6.
   Garnish with sliced green onions and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thinly sliced to ensure quick and even cooking.
• Ginger — Grate the ginger using a fine grater to release its flavors more effectively.
• Bell peppers — Slice the bell peppers thinly for a crisp texture in the stir-fry.
• Broccoli — Blanch the broccoli florets in boiling water for 1 minute before stir-frying to retain their vibrant green color.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili paste or crushed red pepper flakes.
• Customize the vegetable selection based on personal preference or seasonal availability.
• To make it more filling, add cooked noodles or serve with steamed rice on the side.
• For a glossy finish, drizzle a little extra sesame oil over the finished dish.
• Experiment with different protein options such as shrimp or tofu for a variation.

Serving advice

Serve the Yaohon Stir-Fried Chicken with Vegetables hot as a main course, accompanied by steamed rice or noodles. Garnish with sliced green onions for an added touch of freshness.

Presentation advice

Arrange the colorful stir-fried chicken and vegetables on a serving platter, allowing the vibrant colors to shine through. Sprinkle some sesame seeds on top for an attractive finishing touch.