Chicken Stir Fry

Thin slice your chicken — this is the entire secret to making this a genuine 20 minute dinner. Thin chicken cooks in 5 minutes, stays juicy, absorbs sauce perfectly. Add whatever vegetables you have. Better than takeout every time.

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Prep Time 8

Cook Time 12

Total Time 20

Servings: 4

Course: Dinner

Cuisine: Asian

Calories: 420

Ingredients Method Notes

Ingredients

500 g chicken breast thinly sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
2 cups broccoli florets
4 cloves garlic minced
1 teaspoon ginger grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon cornstarch mixed
with 2 tablespoons water
2 tablespoons vegetable oil
Sesame seeds to serve
Rice or noodles to serve

Method

Step 1: Mix soy sauce oyster sauce honey and cornstarch mixture together set aside
Step 2: Slice chicken very thin against the grain
Step 3: Heat oil in wok over highest heat until smoking
Step 4: Add chicken single layer cook 2 minutes without moving
Step 5: Toss cook 2 more minutes until golden remove to plate
Step 6: Add garlic and ginger stir 30 seconds
Step 7: Add vegetables stir fry 3 minutes keeping slightly crispy
Step 8: Return chicken pour sauce over everything
Step 9: Toss 1 minute until sauce thickens and coats everything
Step 10: Serve immediately over rice topped with sesame seeds

Notes

— Thin slicing against grain
is the most important step

— Highest heat throughout for
proper stir fry flavor

— Prep everything before turning
on heat — stir fry moves fast

— Swap vegetables for whatever
is in your fridge