HONG KONG CHICKEN

Cut chicken into bite-sized pieces and marinate in soy sauce and cornstarch for 15 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add marinated chicken to the skillet and cook until browned, about 5-7 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add garlic and ginger, sautéing until fragrant, about 30 seconds.

Add bell pepper, carrots, and broccoli, stir-frying for 3-4 minutes until tender-crisp.

Return chicken to the skillet and mix well with vegetables.

Stir in oyster sauce, sesame oil, and black pepper, cooking for an additional 2 minutes.

Add water to create a sauce, cooking until slightly thickened, about 2-3 minutes.

Serve hot over cooked rice, garnished with chopped scallions.

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