Instructions:
step 1 In a bowl, season the chicken with salt, pepper, and cornflour. Mix well and set aside.
step 2 Heat vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook until golden and fully cooked. Remove and set aside.
step 3 In the same pan, add a little more oil if needed. Sauté the sliced onions, bell peppers, and broccoli for 3-4 minutes until slightly tender but still crisp.
step 4 Add minced garlic and grated ginger to the pan and cook for another minute until fragrant.
step 5 Return the cooked chicken to the pan and mix with the vegetables.
step 6 In a small bowl, mix soy sauce, oyster sauce, chili garlic sauce, chili flakes (if using), sugar, and water. Pour this sauce over the chicken and vegetables.
step 7 Toss everything together and let it simmer for 2-3 minutes until the sauce thickens slightly.
step 8 Serve hot over steamed white rice.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until warmed through. For best texture, reheat on the stove with a splash of water. This dish can also be frozen for up to 1 month; thaw overnight before reheating.
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