Chicken with Mixed Vegetables

• servings: 4 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

12 ounces boneless skinless chicken breast (or thighs)

2 tablespoons water

1 teaspoon cornstarch

1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)

2 teaspoons oyster sauce

2/3 cup low sodium chicken stock

1 1/2 teaspoons sugar (or brown sugar)

1 tablespoon oyster sauce

1 1/2 tablespoons soy sauce

2 teaspoons dark soy sauce (can sub regular soy sauce, but color won't be as dark)

1 teaspoon sesame oil

1/8 teaspoon white pepper

1 cup small broccoli florets

3/4 cup carrot (thinly sliced on a diagonal)

3 tablespoons neutral oil (such as vegetable, canola, or avocado oil; divided)

2 cloves garlic (chopped)

1/2 cup large-diced onion

3/4 cup sliced mushrooms

1/2 cup red pepper

1 tablespoon Shaoxing wine

1½ tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)

Directions

In a medium bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix well until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.

In another medium bowl or measuring cup, make the sauce mixture. Combine the chicken stock, sugar, oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.

Fill your wok halfway with water, and bring it to a boil. Add the broccoli and carrots. Blanch for 1 minute. Drain and set aside.

Heat your wok over high heat until it’s completely dry and starting to smoke. Add 2 tablespoons neutral oil, and sear the chicken until opaque on all sides. Turn off the heat, remove the chicken, and set aside. The chicken will be about 75-80% done, but will be cooked again at the end.

Without washing the wok, set the flame to medium heat. Add the remaining tablespoon of oil, along with the garlic, onion, mushrooms, and pepper. Cook for 30 seconds, then add the Shaoxing wine around the perimeter of the wok.

Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Simmer for 1 minute, until the vegetables are all crisp tender.

Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer until thick and gravy-like, about 30 seconds.

Toss in the chicken and its juices and the reserved broccoli and carrots. Stir-fry to coat the chicken in the sauce, cooking for another 30 seconds or so. Serve immediately with steamed rice.

Nutrition

• Calories: 283 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Cholesterol: 54 mg
• Sodium: 726 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 22 g