👨‍🍳 Instructions

1. 1

   Cut the chicken into bite-sized pieces. In a bowl, combine the chicken with soy sauce, sesame oil, cornstarch, salt, and pepper. Marinate for at least 15 minutes.

   💡 Tip: Marinating the chicken ensures it is tender and flavorful.
2. 2

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove the chicken from the wok and set aside.

   💡 Tip: Ensure the wok is hot before adding the chicken to achieve a good sear.
3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and sliced onion. Stir-fry for about 1-2 minutes until fragrant and the onion is translucent.

   💡 Tip: Don't let the garlic burn; it can become bitter.
4. 4

   Add the broccoli florets and julienned carrots to the wok. Stir-fry for 2-3 minutes until they start to soften.

   💡 Tip: Adding harder vegetables first ensures they cook evenly with the other ingredients.
5. 5

   Add the sliced bell pepper and chopped bok choy. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

   💡 Tip: Avoid overcooking the vegetables to maintain their vibrant color and crunch.
6. 6

   Return the cooked chicken to the wok. Pour in the water or chicken broth. Stir everything together and cook for 1-2 minutes until the sauce thickens slightly.

   💡 Tip: The cornstarch in the marinade will help thicken the sauce.
7. 7

   Taste and adjust seasoning with salt and pepper if needed. If using, add the sliced red chili for a touch of heat.

   💡 Tip: Add chili at the end to control the level of spiciness.
8. 8

   Serve hot, ideally with steamed rice.

   💡 Tip: This dish is best enjoyed fresh.