Ingredients:

450g boneless, skinless chicken breasts, thinly sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
broccoli floret: 1 carrot, thinly sliced
3 cloves garlic, minced
1 tbsp ginger, grated
1/4 cup chicken broth
2 tbsp soy sauce (additional, for sauce)
1 tbsp sesame oil
2 green onions, chopped
Sesame seeds, for garnish (optional)

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken slices, 2 tablespoons soy sauce, oyster sauce, hoisin sauce,
and cornstarch. Mix well and let it marinate for at least 15 minutes.

2. Prepare the Sauce: In a small bowl, mix chicken broth, 2 tablespoons soy sauce, and sesame oil. Set aside.

3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
Add the marinated chicken and stir-fry until fully cooked and lightly browned, about 5-7 minutes. Remove the chicken
from the pan and set aside.

4. Cook the Vegetables: In the same pan add the remaining 1 tablespoon of vegetable oil.
– Add garlic and ginger, stir-frying for about 30 seconds until fragrant.
– Add bell peppers, broccoli, and carrot. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

5. Combine Chicken and Vegetables: Return the cooked chicken to the pan with the vegetables.
– Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
– Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.

6. Serve: Garnish with chopped green onions and be sesame seeds, if using. Serve hot over steamed rice or noodles.