Chicken and Veggie Stir-Fry

Instructions

1. Step 1

   Whisk the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water in a mixing bowl until smooth. Set the sauce aside.

   Ingredients used: 12.0 gr Cornstarch, 20.0 gr Honey, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Heat half of the neutral oil in a wok over high heat. Add the chicken in a single layer and stir-fry until lightly browned, then transfer it to a clean plate.

   Timer: 5 min (fixed)

   Ingredients used: 600.0 gr Chicken Breast, 15.0 ml Vegetable Oil

   Cookware: plate, spatula, wok

3. Step 3

   Add the remaining neutral oil to the wok. Add the broccoli and carrot, then stir-fry over high heat until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 2.0 piece Carrot, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Add the bell pepper and onion. Continue stir-frying until the vegetables are crisp-tender.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 1.0 piece Onion

   Cookware: spatula, wok

5. Step 5

   Add the garlic and ginger, then stir-fry just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

6. Step 6

   Return the chicken to the wok and pour in the prepared sauce. Stir over medium heat until the sauce is glossy and thickened and the chicken reaches an internal temperature of 74°C.

   Timer: 3 min (fixed)

   Cookware: spatula, wok