Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tbsp Soy Sauce (for marinade)
  • 1 tsp Sesame Oil (for marinade)
  • 1 tsp Cornflour (for marinade)
  • 1/2 cup Chicken Stock (Low Sodium)
  • 3 tbsp Soy Sauce (for sauce)
  • 2 tbsp Oyster Sauce (optional)
  • 1 tbsp Rice Vinegar
  • 1 tbsp Brown Sugar
  • 1 tsp freshly grated Ginger (for sauce)
  • 1 clove Garlic, finely minced (for sauce)
  • 1 tsp Cornflour mixed with 2 tsp cold water (Slurry)
  • 2 tbsp High smoke-point oil (Rapeseed or Vegetable)
  • 1 large Zucchini (Courgette), sliced into half-moons
  • 1 medium Red Bell Pepper, sliced thinly
  • 1 cup Broccoli florets
  • 2 cloves Garlic, minced (for stir fry)
  • 1 inch piece of Ginger, grated or finely minced (for stir fry)
  • Optional Garnish: Sesame seeds and sliced Spring Onions

Instructions:

  1. Prep the Chicken: In a bowl, toss the sliced chicken with the marinade ingredients (soy sauce, sesame oil, cornflour). Set aside for at least 10 minutes.
  2. Mix the Sauce: In a separate small bowl, whisk together all Stir Fry Sauce ingredients except the cornflour slurry. Set aside.
  3. Sear the Chicken: Heat the wok over high heat until smoking hot. Add 1 tbsp of oil. Add the marinated chicken in a single layer (work in batches if necessary) and cook quickly until golden brown and almost cooked through (about 2–3 minutes). Remove the chicken from the wok and set aside.
  4. Sauté Aromatics: Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and grated ginger intended for the stir fry. Stir constantly for about 30 seconds until fragrant.
  5. Cook Vegetables: Add the broccoli first, stirring vigorously for 1 minute. Then add the zucchini and bell pepper. Stir fry for 3–4 minutes until the vegetables are bright in colour and tender-crisp.
  6. Combine and Thicken: Return the cooked chicken to the wok with the vegetables. Give the pre-mixed sauce a quick re-whisk and pour it over the contents of the wok. Bring to a vigorous simmer.
  7. Slurry Activation: Immediately stir the cornflour slurry again and pour it slowly into the simmering sauce while stirring constantly. Cook for 30–60 seconds until the sauce has thickened and is glossy, beautifully coating the chicken and veg.
  8. Serve: Remove from heat immediately. Garnish with sesame seeds and spring onions. Serve piping hot, ideally over steamed rice.