# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tbsp vegetable oil
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 medium carrot, julienned
08 - 5 oz broccoli florets
09 - 3.5 oz snap peas, trimmed
10 - 3 spring onions, sliced
11 - 2 cloves garlic, minced
12 - 1 tbsp fresh ginger, grated
→ Spicy Sauce
13 - 3 tbsp soy sauce
14 - 2 tbsp oyster sauce
15 - 1 tbsp sriracha (adjust to taste)
16 - 1 tbsp rice vinegar
17 - 1 tbsp honey
18 - 1 tsp sesame oil
19 - 2 tbsp water
→ Garnish
20 - 1 tbsp sesame seeds
21 - Fresh cilantro, chopped (optional)
# How to Make It:
01 - Combine sliced chicken with 2 tablespoons soy sauce and cornstarch; let rest for 10 minutes to marinate.
02 - Whisk together soy sauce, oyster sauce, sriracha, rice vinegar, honey, sesame oil, and water in a small bowl; set aside.
03 - Heat vegetable oil in a large wok or skillet over high heat; stir-fry marinated chicken for 3 to 4 minutes until cooked through. Remove and reserve.
04 - In the same wok, add oil if needed; stir-fry garlic and ginger for 30 seconds until fragrant.
05 - Add bell peppers, carrot, broccoli, and snap peas; stir-fry 3 to 4 minutes until crisp-tender.
06 - Return chicken to wok; add prepared sauce and spring onions; stir-fry 2 to 3 minutes until sauce thickens and coats all components evenly.
07 - Plate stir-fry; garnish with sesame seeds and optional fresh cilantro. Serve immediately.
