How to Make Chicken Stir Fry

Slice the thin cut boneless skinless chicken breast into long pieces.

Prepare a marinade for the chicken using soy sauce, sugar, and cornstarch. Mix well and let it marinate for about 10 minutes.

Chop the tri-colored bell peppers and sweet onion.

Prepare the baby bok choy by cutting off the base and washing it thoroughly to remove sand and mud.

Chop the mushrooms into large pieces.

Cut the tomato into quarters, keeping it aside to add later in the cooking process.

Heat vegetable oil in a pan until hot, then add the marinated chicken to the pan, ensuring it sizzles upon contact.

Cook the chicken until it is golden brown and cooked through, then remove it from the pan and set it aside.

In the same pan, add more oil if needed and stir-fry the chopped bell peppers, onion, bok choy, and mushrooms on medium-high heat.

Prepare a sauce by mixing chicken broth (made from chicken bouillon and warm water), fish sauce, oyster sauce, soy sauce, and sugar.

Create a cornstarch slurry by mixing 2 tablespoons of cornstarch with cold water, then add it to the sauce mixture to thicken it.

Add the cooked chicken back into the pan with the vegetables, pour the sauce over, and stir to combine everything.

Finally, add the quartered tomatoes just before serving to keep them fresh.

Equipment Needed

Dietary

Allergens