Asian Chicken & Broccoli Stir-Fry

1.Prepare all vegetables and chicken as described: slice chicken thinly, cut broccoli into florets, slice bell pepper and carrot, mince garlic and ginger, and slice green onions separating white and green parts.

2.Heat 1 tablespoon vegetable oil in the Cookeo Touch Pro or a large skillet over medium-high heat until shimmering.

3.Add the sliced chicken breast to the hot oil, season lightly with salt and pepper, and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove chicken from the pan and set aside.

4.Add the remaining 1 tablespoon vegetable oil to the pan. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.

5.Add the broccoli florets, sliced red bell pepper, and julienned carrot to the pan. Stir-fry for 4-5 minutes until the vegetables are crisp-tender but still vibrant in color.

6.Return the cooked chicken to the pan with the vegetables. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil.

7.Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.

8.Give the cornstarch slurry a quick stir and add it to the pan. Cook for an additional 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.

9.Taste and adjust seasoning with salt, freshly ground black pepper, and crushed red pepper flakes if using for a bit of heat.

10.Remove from heat and garnish with the green parts of the sliced green onions.

11.Serve immediately over steamed jasmine rice or noodles for a wholesome, protein-rich meal packed with vibrant vegetables.