Chicken and Vegetable Stir Fry.

Ingredients

• 1lb (450g) boneless, skinless chicken breasts or this

• 2 cups mixed vegetables (such as bell peppers, broc sliced or chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated or minced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil (such as peanut or sesam

• Salt and pepper to taste

• Cooked rice or noodles for serving

Directions

1. Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch until the cornstarch is fully dissolved. Set aside.

2. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until it is cooked through and no longer pink, about 4-5 minutes. Remove the chicken from the skillet and set aside.

3. Cook the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, or until they are tender-crisp.

4. Combine everything: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, and toss everything together until the sauce thickens and coats the chicken and vegetables evenly. Cook for an additional 1-2 minutes until heated through.

5. Serve: Remove the skillet from heat. Taste and adjust seasoning with salt and pepper if needed. Serve the chicken and vegetable stir-fry hot over cooked rice or noodles. Garnish with sliced green onions, toasted sesame seeds, or red pepper flakes if desired.