Ingredients
For the Chicken:
- 300 g boneless chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp honey
- 2 cloves garlic, minced
- ½ tsp black pepper
- 1 tbsp cooking oil For the Vegetables:
- 1 cup broccoli florets
- ½ cup baby corn, halved
- ½ cup sugar snap peas
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ cup carrots, sliced
- 2 spring onions, chopped For the Stir-Fry Sauce:
- 2 tosp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp cornstarch
- 3 tbsp water
Instructions - Marinate the Chicken
Place the chicken in a bowl and combine with soy sauce, oyster sauce, honey, minced garlic, and black pepper. Mix well and let it marinate for 15-20 minutes. - Prepare the Sauce
In a small bowl, mix soy sauce, oyster sauce, honey, sesame oil, cornstarch, and water until smooth. Set aside. - Cook the Chicken
Heat the cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, turning occasionally, until golden brown and fully cooked. - Add the Vegetables
Add the carrots, baby corn, broccoli, bell peppers, and sugar snap peas. Stir-fry for 3-5 minutes until the vegetables are bright, tender-crisp, and still slightly crunchy. - Add the Sauce
Pour the prepared sauce over the chicken and vegetables. Toss everything together and cook for another 2-3 minutes, until the sauce becomes glossy and lightly thickened. - Finish and Serve
Add the chopped spring onions and toss briefly.
Serve hot on a small plate, with the chicken and colorful vegetables arranged generously in the center.
Serving Suggestion: Serve as a complete dish or with steamed white rice for a satisfying meal.
