Chicken and Vegetable Stir-Fry with Ginger and Garlic

A vibrant, showstopping stir-fry that brings restaurant magic to your weekend table — tender chicken, crisp vegetables, and an aromatic sauce that coats everything in pure umami bliss.

Ingredients:

• 500g chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 red capsicum, sliced
• 1 cup broccoli florets
• 100g snap peas
• 1 carrot, julienned
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• ¼ cup chicken stock
• 2 spring onions, chopped
• Sesame seeds for garnish

Method:

1. Heat vegetable oil in a large wok or pan over high heat until it shimmers.
2. Add chicken in batches and cook until golden and just cooked through, about 3–4 minutes. Set aside.
3. Add garlic and ginger to the pan, stirring constantly for 30 seconds until fragrant.
4. Toss in capsicum, broccoli, snap peas, and carrot. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
5. Return chicken to the pan. Whisk together soy sauce, oyster sauce, sugar, and stock, then pour over. Toss everything to coat and cook for 1 minute.
6. Finish with sesame oil, spring onions, and sesame seeds. Serve over steamed rice.

Chef's tip: Have everything prepped and ready before you start cooking — stir-fries move fast, and this rhythm is half the fun and half the magic.