Ingredients:

  • 1½ lb chicken breast, sliced into thin bite-sized strips
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 4 tbsp oyster sauce (low sodium)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1/4 cup chicken broth
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 2 stalks green onions, sliced into 1-inch pieces

Instructions:

  1. In a small bowl, whisk together the 4 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, and 1/4 cup chicken broth.
  2. In a separate bowl, toss the 1½ lb sliced chicken breast with 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper until evenly coated; let the chicken rest for 20 minutes.
  3. Heat 1 tbsp of neutral oil in a large skillet or wok over medium-high heat until shimmering.
  4. Add the chicken in a single layer, cooking in batches if necessary to avoid crowding; sear for 3-4 minutes without moving to develop a golden-brown crust, then stir until cooked through to an internal temperature of 165°F/74°C.
  5. Remove the chicken to a plate and set aside.
  6. Wipe the pan if needed, add the remaining 1 tbsp of neutral oil, and stir-fry the 3 cloves minced garlic and 1 tbsp grated ginger for 30 seconds until fragrant.
  7. Increase heat to high and add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup snap peas; stir-fry for 3-4 minutes until crisp-tender.
  8. Return the seared chicken and any juices to the pan and pour over the prepared oyster glaze.
  9. Stir-fry for 1-2 minutes until the sauce transforms into a glossy, deep amber syrup that clings to the chicken and vegetables.
  10. Stir in 2 stalks of sliced green onions during the last 30 seconds, then remove from heat immediately.