Chicken and Vegetable Stir-Fry

Instructions

1. Step 1

   Prepare the chicken and vegetables as described, keeping them organized separately.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the soy sauce, water, rice vinegar, sesame oil, cornstarch, and sugar until smooth. Set the sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 16.0 gr Cornstarch, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 12.0 gr Sugar, 60.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the wok over high heat. Add 1 tbsp (15 ml) vegetable oil, then stir-fry the chicken until lightly browned and its thickest pieces reach 74°C.

   Timer: 6 min (fixed)

   Ingredients used: 500.0 gr Chicken Breast, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Transfer the cooked chicken to a clean plate.

   Cookware: plate, spatula, wok

5. Step 5

   Return the wok to high heat and add 1 tbsp (15 ml) vegetable oil. Add the broccoli, carrot, and onion, then stir-fry until they begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 2.0 piece Carrot, 1.0 piece Onion, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

6. Step 6

   Add the bell peppers, garlic, and ginger. Stir-fry until fragrant and the vegetables are crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

7. Step 7

   Return the chicken to the wok. Whisk the prepared sauce, pour it in, and toss over high heat until it bubbles, thickens, and coats everything evenly.

   Timer: 3 min (fixed)

   Cookware: mixing bowl, spatula, whisk, wok