An easy all in one dish. A balanced meal with vegetables and chicken. All cooked using one wok! My first stir fry and I am so proud of it! My tip for this it to make sure that the vegetables are sufficiently brown.
Recipe slightly modified from the Easy chicken stir-fry recipe from CHOW (serves 2)
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine (I used dry sherry)
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon salt
450g boneless, skinless chicken breasts
1 medium red bell pepper
180g ounces snow peas
2 medium garlic cloves
2 medium scallions
1 tablespoon plus 2 teaspoons vegetable oil
Place the oyster sauce, Shaoxing or sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine. Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.
Cut bell pepper into 1/4-inch slices; set aside. Rinse and dry the snow peas and set them aside. Finely chop the garlic and place it in a large bowl. Trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.
When the chicken is ready, heat a wok or large frying pan over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
Drizzle 1-2 teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper and snow peas. stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.
Drizzle the remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
Add the garlic, scallions, peppers, and snow peas. Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.
Serve immediately over steamed rice.