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o begin, combine the corn starch, black pepper, soy sauce, and diced chicken in a basin to create the marinade. Do not add anything until the marinade has marinated for at least 10 minutes.
The second step is to mix the sauce components in a small bowl. These include sugar, chicken broth, hoisin sauce (if used), oyster sauce, sesame oil, and soy sauce. Leave the tabletop.
Third, heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. It ought to be plenty to fry the fowl. Once the first three or four minutes have passed, toss in the marinated chicken and cook until nearly done, adding a little of browning. After removing the chicken from the pan, set it aside.
Fourth, stir-fry the vegetables with the remaining tablespoon of oil. Saute the minced garlic and ginger for 30 seconds, or until they release their fragrant compounds. Add the broccoli florets and carrots, and continue to stir-fry for another three or four minutes, or until they’re barely tender.
Fifth, combine and cook: return the cooked chicken to the pan. The sauce you just created is the perfect topping for the chicken and vegetables. Heat for an additional two or three minutes after mixing to allow sauce to thicken slightly and coat ingredients evenly.
Toss with chopped green onions and sesame seeds for a garnish if you want. Serve with steamed or fried hot rice on top.
Not only is this meal packed of healthful ingredients that you likely already have on hand, but it’s also really easy to throw together, which is great for those who are often on the go. Enjoy
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