Chicken and Vegetable Stir-Fry

Stir-Fry Sauce In a small bowl, combine the ingredients for the stir-fry sauce: soy sauce, oyster sauce, honey, sesame oil, cornstarch, and chicken broth. Set aside.

Marinade In a separate bowl, mix together the marinade ingredients: soy sauce, oyster sauce, cornstarch, black pepper, and salt. Add the sliced chicken and toss to coat. Let marinate for 15 minutes.

Stir-Fry Heat vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced onion, and cook until the onion begins to soften.

Stir-Fry Add the marinated chicken to the skillet and stir-fry until cooked through and lightly browned.

Stir-Fry Add the shredded cabbage, julienned beetroot, and thinly sliced potatoes to the skillet. Stir-fry for a few minutes until the vegetables are slightly tender.

Stir-Fry Pour the prepared stir-fry sauce over the chicken and vegetables. Cook for an additional 2-3 minutes, or until the sauce has thickened.

Serve Serve the chicken and vegetable stir-fry hot with steamed rice or noodles.