Spicy Green Chili Chicken Stir-Fry

1.Marinate the Chicken: In a medium bowl, combine the chicken strips with 1 tbsp soy sauce, 1 tsp cornstarch, and white pepper. Mix well and set aside for at least 10 minutes.

2.Prepare the Sauce: In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce (if using), sesame oil, sugar, chicken broth, and 1 tsp cornstarch until smooth. Set aside.

3.Heat the Wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.

4.Cook the Chicken: Add the marinated chicken strips to the hot wok in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 3-4 minutes until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside.

5.Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic, ginger, and sliced green chilies. Stir-fry for 30 seconds until fragrant.

6.Add the remaining vegetables (red bell pepper, onion, and green beans). Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

7.Combine and Sauce: Return the cooked chicken to the wok. Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables.

8.Toss quickly and continuously for 1-2 minutes until the sauce thickens and coats all the ingredients evenly. Taste and adjust seasoning with salt or pepper if needed.

9.Serve immediately over steamed rice or noodles.