A delightful stir-fry recipe featuring tender chicken and crisp vegetables in a flavorful sauce.
Cut the chicken into thin strips and place them in a mixing bowl.
Cutting the chicken into uniform strips ensures even cooking.
Add the cornstarch, soy sauce, ginger, and garlic powder to the chicken and mix well to coat evenly.
Let the chicken marinate for at least 15 minutes to absorb the flavors.
Heat a large skillet or wok over medium-high heat and add a tablespoon of oil.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Stir-fry the chicken until cooked through and golden brown, then remove and set aside.
Avoid overcrowding the skillet to allow the chicken to brown properly.
In the same skillet, add another tablespoon of oil and stir-fry the broccoli, carrots, bell pepper, and onion until tender-crisp.
Stir constantly to prevent the vegetables from burning.
Mix the oyster sauce, chicken bouillon, and water in a small bowl, then pour over the vegetables.
Dissolve the bouillon completely in the water for a smooth sauce.
Return the chicken to the skillet and toss everything together until well coated and heated through.
Ensure the sauce evenly coats all the ingredients for the best flavor.
Serve the stir-fry hot over steamed rice or noodles.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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