Chicken Stir-Fry with Vegetables

Instructions

1. Step 1

   Whisk the soy sauce, chicken broth, rice vinegar, brown sugar, cornstarch, and sesame oil until smooth. Set the sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Brown Sugar, 120.0 ml Chicken Broth, 16.0 gr Cornstarch, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce

   Cookware: small bowl, whisk

2. Step 2

   Place the sliced chicken in a mixing bowl and season it evenly with the black pepper.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 600.0 gr Chicken Breast

   Cookware: mixing bowl

3. Step 3

   Heat the wok over high heat and add 1 tbsp (15 ml) of vegetable oil. Stir-fry the seasoned chicken until browned and cooked through, 5 to 7 minutes, then transfer it to a clean plate.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: instant-read thermometer, plate, spatula, wok

4. Step 4

   Return the wok to high heat and add the remaining 1 tbsp (15 ml) of vegetable oil. Add the broccoli, carrots, and onion, then stir-fry until they begin to soften, about 4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 2.0 piece Carrot, 1.0 piece Onion, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Add the bell peppers, garlic, and ginger. Stir-fry until fragrant and the peppers are crisp-tender, about 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

6. Step 6

   Whisk the prepared sauce again, pour it into the wok, and reduce to medium heat. Stir until the sauce simmers and thickens, 2 to 3 minutes.

   Timer: 3 min (fixed)

   Cookware: small bowl, spatula, whisk, wok

7. Step 7

   Return the cooked chicken and any collected juices to the wok. Toss until evenly coated and heated through, about 2 minutes, then serve immediately.

   Timer: 2 min (fixed)

   Cookware: instant-read thermometer, plate, spatula, wok