Instructions
Step 1. In a bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
Step 2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, and chicken broth.
Step 3. In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
Step 4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
Step 5. Add the chicken and cook for 5–7 minutes until browned and cooked through. Remove from the pan and set aside.
Step 6. Add the remaining oil to the wok.
Step 7. Stir-fry the onion, bell peppers, and green beans for 3–4 minutes until crisp-tender.
Step 8. Add the garlic, green onions, and cracked black pepper. Cook for 1 minute until fragrant.
Step 9. Return the cooked chicken to the wok.
Step 10. Pour the prepared sauce over the chicken and vegetables.
Step 11. Bring the mixture to a gentle simmer.
Step 12. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats everything evenly.
Step 13. Taste and adjust seasoning if needed.
Step 14. Remove from heat and serve immediately over steamed rice or noodles.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months in freezer-safe containers.
Reheat in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce.
Microwave individual portions for 1–2 minutes, stirring halfway through for even heating.
For best texture, avoid overcooking the vegetables during reheating.
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