Chicken Stir-Fry (AI Generated)

Ingredients

Chicken

• 1.5 lbs boneless skinless chicken breast or thigh, sliced thin against the grain
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp neutral oil

Sauce

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tsp sugar
• 2 tbsp water

Stir-Fry

• 3 tbsp neutral oil
• 3 cups vegetables (broccoli, snap peas, bell pepper, mushrooms — your call)
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• Cooked rice for serving

Instructions

1. Velvet the chicken: Toss sliced chicken with 1 tbsp soy sauce, cornstarch, and oil. Let sit 10 minutes. This keeps it tender.
2. Mix sauce ingredients in a small bowl. Set aside.
3. Heat wok or large skillet over high heat until smoking. Add 2 tbsp oil.
4. Add chicken in a single layer. Don’t stir for 1 minute, then toss until just cooked through, about 2 more minutes. Remove.
5. Add remaining oil. Stir-fry vegetables 2–3 minutes until crisp-tender.
6. Add garlic and ginger, stir 30 seconds.
7. Return chicken. Pour in sauce. Toss everything until sauce thickens and coats, about 1 minute.
8. Serve over rice.

Notes

• Velveting is the secret to Chinese restaurant chicken. The cornstarch coating protects the meat from high heat.
• Cut everything before you start cooking. Once the wok is hot, this moves fast.
• Thigh is more forgiving than breast if you’re worried about overcooking.