Weeknight Chicken Stir-Fry

• 450 g boneless chicken thighs or breast, sliced thin
• 1 tbsp cornstarch
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp neutral oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 head broccoli, cut into small florets
• 1 red bell pepper, sliced
• 2 scallions, sliced
• Cooked rice, to serve

Method

1. 01Toss the chicken with the cornstarch and 1 tablespoon of the soy sauce. Stir the remaining soy sauce, oyster sauce, vinegar, sugar and 3 tablespoons of water together in a small bowl.
2. 02Heat 1 tablespoon of oil in a wok or large skillet over high heat until it shimmers. Add the chicken in a single layer and cook for 3 minutes without moving, then stir and cook 2 minutes more until golden. Transfer to a plate.
3. 03Add the remaining oil, the garlic and ginger and stir for 30 seconds until fragrant.
4. 04Add the broccoli and bell pepper with a splash of water. Stir-fry for 3 minutes until bright and crisp-tender.
5. 05Return the chicken to the pan, pour in the sauce and toss for 1 minute until everything is coated and glossy.
6. 06Scatter with scallions and serve over rice.