Chicken and Potato Stir-Fry

Marinate the Chicken In a bowl, combine the sliced chicken breast, soy sauce, oyster sauce, sesame oil, and cornstarch. Stir well to coat the chicken with the marinade. Let it marinate for 15 minutes.

Cook the Garlic Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant.

Add the Onions Add the sliced onions to the skillet and stir-fry for 2 minutes until they start to soften.

Cook the Potatoes Push the onions to one side of the skillet and add the remaining tablespoon of vegetable oil. Add the sliced potatoes in a single layer and cook for 5 minutes until they are golden brown and crispy.

Add the Broccoli and Cauliflower Add the broccoli and cauliflower florets to the skillet and stir-fry for 3 minutes until they are tender-crisp.

Add the Mushrooms Add the sliced mushrooms and cook for 2 minutes until they are softened.

Prepare the Sauce In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, and sesame oil to make the sauce.

Add the Sauce Pour the sauce over the stir-fry and toss to coat evenly. Cook for 2 minutes until the sauce thickens slightly.

Garnish and Serve Garnish the stir-fry with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.