Ingredients

Method

Mix soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch in a bowl to prepare the stir-fry sauce. Set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add thinly sliced chicken breasts to the skillet and stir-fry until browned and cooked through.

Add sliced onion and minced garlic to the skillet, stir-frying until the onion becomes translucent.

Incorporate julienned bell pepper and carrot, cooking for a couple of minutes until they start to soften.

Add bean sprouts, snow peas, and the prepared stir-fry sauce to the skillet. Stir well to combine and cook for an additional few minutes until the sauce thickens and vegetables are tender yet crisp.

Season with salt and pepper to taste.

Sprinkle chopped scallions over the top and serve hot over cooked rice or noodles.