Instructions
Prepare the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, broth, sesame oil, and red pepper flakes. Set aside.
Cook the chicken:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4–6 minutes until golden and cooked through. Remove and set aside.
Cook the vegetables:
In the same pan, add the remaining oil. Add broccoli, bell pepper, carrot, and onion. Stir-fry for 3–4 minutes until crisp-tender. Add garlic and ginger; cook for 30 seconds.
Combine:
Return the chicken to the pan. Pour in the sauce and cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats everything evenly.
Serve:
Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
Optional Add-ins
Snap peas, mushrooms, or baby corn
Sprinkle of sesame seeds or chopped green onions on top
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