1 lb (450 g) boneless chicken, cut into bite-sized pieces
Seasoning for the Chicken
1/2 tsp salt
1/2 tsp white pepper powder
1/2 tsp dark soy sauce
Vegetables
2 US cups broccoli florets (100 g)
1 US cup sliced carrots (90 g)
1 US cup red bell pepper (90 g)
1 US cup yellow bell pepper (90 g)
2 tsp chopped garlic (about 4 cloves)
1.5 tsp chopped ginger
Stir Fry Sauce
1/4 cup chicken stock (low-sodium ready-made broth works too)
2.5 tsp dark soy sauce
3 tsp red chilli sauce
1 tbsp honey
Corn slurry: 2 tsp corn flour/cornstarch mixed in 1 tbsp water
2 tsp sesame oil
Other Ingredients
2–3 tbsp oil
Salt, to season (a pinch for the vegetables)
1/4 tsp pepper powder
Instructions
Step 1: Prep everything first.
Cut the chicken into bite-sized pieces. Separate the broccoli florets, slice the carrots, cube the red and yellow peppers, and chop the garlic and ginger. Mix the slurry in a small bowl.
Why it matters: Stir frying moves fast. There’s no time to chop mid-cook.
Common mistake: Cutting the vegetables in wildly different sizes, so some burn while others stay raw.
Step 2: Start the chicken.
Heat the oil in a wok and add the chicken. Stir for 30 seconds, then season with the 1/2 tsp salt and 1/2 tsp white pepper powder.
Why it matters: Seasoning early flavors the meat itself.
Tip: Make sure the oil is hot before the chicken goes in.
Step 3: Brown the chicken.
Stir fry on high heat for 2–3 minutes, then add 1/2 tsp dark soy sauce and mix. Keep stir frying on high for another 2–3 minutes, until the moisture has completely cooked off and the chicken is browned.
Why it matters: Once the water evaporates, the chicken browns instead of steaming.
Common mistake: Pulling it off the heat while it’s still wet.
Step 4: Set the chicken aside.
Move it to a plate. Leave the oil in the wok.
Why it matters: Those browned bits and that oil flavor the vegetables.
Step 5: Cook the aromatics and vegetables.
In the same oil, add the garlic and ginger and stir for 15 seconds. Add the carrots and the red and yellow peppers, and stir fry on high for 1 minute. Add the broccoli, a pinch of salt, and 1/4 tsp pepper powder. Keep stir frying on high for 2 minutes.
Why it matters: The carrots and peppers go in first so the broccoli doesn’t overcook.
Common mistake: Letting the garlic sit too long. It turns bitter fast, so keep it moving.
Step 6: Bring the chicken back.
Add the browned chicken and mix on high heat for 1 minute.
Step 7: Add the sauce.
Add the 2.5 tsp dark soy sauce, the chicken stock, the red chilli sauce, and the honey. Mix and stir fry on high for about 2 minutes, until the sauce has nearly dried up.
Step 8: Finish with slurry and sesame oil.
Add the corn slurry and sesame oil, mix, and keep stir frying on high for 1 minute, until the sauce has dried up and coats the chicken and vegetables.
Tip: Serve right away while it’s hot and glossy.
Notes
Chicken:Cut the pieces roughly the same size so they brown evenly. Pat them dry first. Less surface moisture means better browning.
Dark soy sauce:It adds color and a deeper flavor than regular soy sauce. Don’t swap them one-for-one without tasting, because regular soy is usually saltier.
Chicken stock:Low-sodium broth gives you more control over the final saltiness.
Red chilli sauce:Heat levels vary a lot by brand. Check the label and adjust to your taste next time.
Cornstarch:Mix the slurry right before you add it, because the starch settles quickly.
Vegetables:Cut the carrots thin. They’re the densest vegetable here and need to cook in a short time.
