Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
  • 2 cups (300 g) mixed bell peppers, sliced (red, yellow, green)
  • 1 cup (150 g) broccoli florets
  • 1 cup (150 g) snap peas, trimmed
  • 3 tablespoons (45 mL) vegetable oil, divided
  • 2 tablespoons (30 mL) soy sauce
  • 1 tablespoon (15 mL) cornstarch
  • 1 teaspoon (5 mL) sesame oil
  • 3 tablespoons (45 mL) soy sauce
  • 2 tablespoons (30 mL) hoisin sauce
  • 1 tablespoon (15 mL) rice vinegar
  • 1 teaspoon (5 g) sugar
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) grated ginger

Instructions:

  1. In a bowl, combine chicken slices with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for 10 minutes.
  2. In another bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, minced garlic, and grated ginger. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through, about 5-7 minutes. Remove and set aside.
  4. Add remaining oil to the wok. Add mixed bell peppers, broccoli, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  5. Return cooked chicken to the wok. Pour the sauce over the chicken and vegetables. Stir until everything is coated and heated through, about 1-2 minutes.
  6. Remove from heat and serve hot over cooked rice or noodles.