A flavorful and spicy stir-fried chicken dish with fresh vegetables and a savory sauce.
Combine the chicken with the marinade ingredients in a bowl and let it sit for 30 minutes.
Marinating the chicken enhances its flavor and tenderness.
Mix the sauce ingredients in a small bowl and set aside.
Stir the sauce well to ensure the cornstarch is fully dissolved.
Heat half the sesame oil and peanut oil in a wok over medium-high heat. Add the garlic and red pepper flakes, cooking until fragrant.
Ensure the wok is hot before adding the oil for optimal cooking.
Add the marinated chicken to the wok and stir-fry until cooked through. Remove and set aside.
Cook the chicken in batches if necessary to avoid overcrowding the wok.
Add the remaining sesame oil and peanut oil to the wok. Stir-fry the snow peas, mushrooms, and bok choy until crisp-tender.
Cut the vegetables into uniform sizes for even cooking.
Add the green onions, bamboo shoots, and bean sprouts to the wok and stir-fry briefly.
Add delicate vegetables like bean sprouts last to maintain their crunch.
Return the chicken to the wok and mix everything together.
Stir gently to avoid breaking the vegetables.
Pour the sauce over the stir-fry and cook until thickened.
Stir continuously to prevent the sauce from clumping.
Serve the stir-fry hot with steamed rice.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
Continue in our app for the best experience
