INSTRUCTIONS
1. Prepare the Ingredients
Slice chicken into strips. Prepare all vegetables as directed. Mince garlic and grate the ginger.
2. Make the Sauce
Whisk soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, chili flakes, and water in a small bowl.
If using cornstarch, mix it with a little water to make a slurry.
3. Cook the Chicken
Heat 1 tablespoon oil in a hot wok or large skillet.
Add chicken in a single layer and cook 2–3 minutes until browned and cooked through. Remove and set aside.
4. Stir-Fry the Vegetables
In the same pan, heat the remaining tablespoon of oil.
Add garlic and ginger, cook for 30 seconds.
Add bell pepper, onion, carrot, zucchini, and broccoli. Stir-fry for 3–5 minutes until just tender.
5. Combine and Add Sauce
Return chicken to the pan. Pour sauce over all ingredients.
Stir to coat evenly. Cook 1–2 more minutes until sauce slightly thickens.
6. Serve
Serve hot over steamed rice or noodles.
Top with green onions, cilantro, or sesame seeds if desired.
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