Mix the sliced chicken with the soy sauce, cornstarch, and pepper and then put it aside for

approximately 10 minutes while you are getting ready with the other ingredients. This is the only

waiting needed in the entire recipe; the cornstarch keeps the meat tender and also helps the sauce to

stick later.

Take the soy sauce, oyster sauce, sesame oil, honey, cornstarch and water and stir them together in

a small bowl. Preparing the sauce is one of the things that cooks refer to as mise en place, which just

means that all the ingredients are put in order before you begin. Since stir frying is a quick process,

carrying out this step ensures that the meal proceeds smoothly rather than becoming a mess.

Put one tablespoon of oil into a large skillet or wok and heat it over high heat until it just starts to

smoke. Add the chicken, placing it in a single layer, and leave it undisturbed for two minutes so that it

browns. After that, stir it and cook it for another two to three minutes until it is cooked through. Take it

off and put it on a plate.

Put the left-over oil into the same pan. Add the garlic and ginger and cook them for 15 to 20 seconds,

just until they are fragrant. Since they burn quickly, make sure you keep stirring.

Step 5: Add the vegetables

Start by adding the more difficult vegetables, namely the carrots and broccoli, and cook them for 3 to

4 minutes. Next, add the bell pepper and cook it for another 2 minutes. The vegetables should end up

crisp-tender and still have a little bite.

Put the chicken back into the pan, stir the sauce quickly and then pour it over all the ingredients, and

cook for 1 to 2 minutes while stirring until the sauce thickens and gives the chicken and vegetables a

shiny glaze.

Add some green onions and sesame seeds and then serve it immediately while it's hot.

Cut the chicken into thin slices, with the grain. This will cause it to cook more quickly and remain

tender.

Chop the vegetables into pieces of similar size so that they will all be ready at the same time.

Avoid constantly stirring the food; instead, let it remain in the hot pan for a few seconds so that it

sears rather than just warming.

If it's necessary, cook the food in batches; if your stove doesn't get very hot, then use smaller

quantities since it will take a minute or two longer but the texture will be considerably better.

Dry the vegetables since wet ones will spit in the oil and cause the temperature to drop.

It is best to use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.

Oyster sauce isn't required; instead, use a bit more soy sauce and a little sugar.

If you want it to be spicy, just add a drizzle of chili garlic sauce or a pinch of red pepper flakes at

the end.

Chicken thighs remain juicy even if they are overcooked by a minute or two, which provides a

good safety margin for those who are just starting out.

Other vegetables such as snap peas, mushrooms, baby corn, zucchini, or cabbage will work just

fine.

For a lower carb option, omit the rice and serve it either over cauliflower rice or with a simple

cucumber salad.

Steamed white rice or jasmine rice is the traditional option since it absorbs the extra sauce. Noodles

give the dish more substance. If you want something lighter, then try steamed rice noodles or serve

the stir fry in lettuce cups as a fresh and lower-carb meal.

You can store it in a sealed container for up to three days, making it an excellent dish for preparing

meals in advance.

To reheat it, heat it in a hot pan rather than using the microwave. Stirring it quickly over high heat will

restore some of the fresh-cooked texture which a microwave generally flattens.

Freezer: It tastes best when fresh. The vegetables get soft after freezing.

Well, but first thaw them and then pat them dry, otherwise they will release too much water into the

pan and thin the sauce.

Vegetable, canola, or peanut oil—all of them have a neutral taste and a high smoke point, which is

what you need when using high heat.

Yes, it will stay in the refrigerator for several days, meaning that future dinners will be even quicker.

It might have been that the pan was too full or not hot enough, or the vegetables could have been

wet. You should use high heat and prepare the batches in turns.

It could have been sliced too thick or cooked for too long; you should slice it thin and take the heat off

as soon as it is cooked through.