Korean Chicken and Vegetable Stir-Fry

Ingredients

Check you have the quantities below.

• 1 lb (450 g) boneless chicken breast, sliced
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 2 cups broccoli florets
• 1 cup carrot, sliced thin
• 1 cup onion, sliced
• 1/4 cup water
• 1 tsp cornstarch

Let’s make it

1. Mix chicken with soy sauce, garlic, and sesame oil.
2. Heat oil in a skillet over medium-high heat. Cook chicken until it reaches 74 C/165 F, about 5-6 minutes.
3. Add broccoli, carrot, and onion with water. Cover and cook 4-5 minutes until the vegetables are crisp-tender.
4. Stir in cornstarch mixed with 1 tbsp water if you want a thicker sauce, then serve over rice.