Ingredients:

For the Stir Fry:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 carrot, julienned

• 1 zucchini, sliced

• 2 tablespoons oil (avocado or light olive oil)

• 2 green onions, chopped

• 1 tablespoon sesame seeds (optional)

For the Garlic Ginger Sauce:

• 3 tablespoons low-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce (optional)

• 1 tablespoon rice vinegar

• 1 tablespoon honey or brown sugar

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

🍳 Instructions:

1. Preheat the Skillet

Preheat your Platinum Jumbo Gourmet Skillet on medium for 2–3 minutes until a drop of water dances across the surface.

2. Sear the Chicken

Add oil, then quickly spread the sliced chicken in a single layer. Sear uncovered for 2–3 minutes until the chicken is golden on one side. Stir and cook another 3–4 minutes until fully cooked. Remove and set aside.

3. Cook the Vegetables

Add a little more oil if needed. Toss in broccoli, carrots, and bell peppers. Sauté for 2 minutes. Add zucchini and cook 2 more minutes. Return chicken to the skillet.

4. Add Sauce

Mix all sauce ingredients in a bowl, except the cornstarch slurry. Pour sauce into the skillet and toss to combine. Simmer for 2 minutes with the Dome Cover on to trap flavor and heat evenly.

5. Thicken Sauce

Stir in the cornstarch slurry and cook for 1–2 more minutes, uncovered, until the sauce thickens and coats everything beautifully.

6. Finish & Serve

Sprinkle green onions and sesame seeds on top. Serve hot with jasmine rice or noodles.