Stir-Fried Chicken and Veggies

1.Prepare all vegetables and chicken by washing and slicing as described.

2.In a small bowl, mix the soy sauce, oyster sauce (if using), chicken broth or water, sesame oil, and cornstarch until well combined. Set aside.

3.Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until shimmering.

4.Add the thinly sliced chicken breast to the hot oil in a single layer. Stir-fry for 4-5 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.

5.Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant but not browned.

6.Add the sliced red bell pepper, julienned carrot, broccoli florets, and snap peas to the wok. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender and vibrant in color.

7.Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the mixture and toss everything together to coat evenly.

8.Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld. Adjust seasoning with salt, black pepper, and red chili flakes if desired.

9.Sprinkle sliced green onions over the stir-fry and give a final toss.

10.Remove from heat and serve immediately, ideally over steamed brown rice or cauliflower rice for a low-calorie option.