Chicken Chintamani Stir-Fry with Vibrant Vegetables

1.In a medium bowl, combine the chicken pieces with the marinade ingredients (1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, 1/2 tsp white pepper). Toss to coat evenly and set aside for at least 15 minutes.

2.While the chicken marinates, whisk together all the sauce ingredients (chicken broth, 3 tbsp soy sauce, oyster sauce, rice vinegar, brown sugar, ginger, and minced garlic) in a small bowl. Set aside the cornstarch slurry separately.

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

4.Add the marinated chicken to the hot wok in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry for 3-4 minutes until the chicken is lightly browned and cooked through. Remove the chicken from the wok and set aside.

5.Add the remaining 1 tablespoon of vegetable oil to the wok. Add the carrots and broccoli florets, stir-frying for 2 minutes until they begin to soften slightly.

6.Add the red bell pepper, snow peas, and the white parts of the green onions to the wok. Stir-fry for another 2 minutes until the vegetables are crisp-tender.

7.Return the cooked chicken to the wok. Give the prepared sauce mixture a quick whisk and pour it over the chicken and vegetables.

8.Bring the sauce to a simmer. Immediately stir the cornstarch slurry again and pour it into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy, about 30-60 seconds.

9.Remove the wok from the heat. Stir in the green parts of the green onions and the optional red pepper flakes.

10.Serve immediately over hot cooked rice.