Chicken Veggie Stir-fry

Time: 20 min Servings: 4

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Ingredients

• 1 lb chicken breast, cubed

• 1 tbsp cornstarch

• 4 tbsp soy sauce, split

• 1 tsp white pepper

• 3 tbsp olive oil

• 1 carrot, sliced

• 1 zucchini, cubed

• 1 onion, sliced

• 1/2 broccoli head, chopped

• *Disclaimer - any veggies can be substituted with another veggie of choice

• 3 tbsp oyster sauce

• 1 tsp fish sauce

• 1 tsp sesame oil

• 2 tbsp cornstarch slurry (1 part cornstarch, 1 part water)

• *Optional - 2 cups rice

Instructions

1. In a bowl, mix together chicken breasts, cornstarch, white pepper and 1 tbsp of soy sauce.

2. Cook the chicken in a pan on medium heat until 3/4 cooked through.

3. Start cooking rice now if pairing with rice.

4. Add in harder vegetables first to allow them to soften. Add a little water if needed to help soften up vegetables. Once hard vegetables are soft, add in other vegetables.

5. Mix in the remaining 3 tbsp of soy sauce, oyster sauce, fish sauce, sesame oil and cornstarch slurry until sauce has thickened.

6. To assemble, scoop some rice into a bowl and top with chicken and veggie mixture.

*Disclaimer - credit to this recipe goes to @forthetable