Ingredients:

• 1 lb boneless, skinless chicken breast (sliced into thin strips)
• 2 tbsp vegetable oil (or sesame oil for extra flavor)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 red bell pepper (sliced)
• 1 cup broccoli florets
• 1 small carrot (julienned)
• ½ cup snap peas
• 2 tbsp soy sauce (low sodium)
• 1 tbsp oyster sauce (optional for extra umami)
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
• 1 tsp honey or brown sugar
• ½ tsp crushed red pepper flakes (optional)
• 2 green onions (chopped, for garnish)
• 1 tsp sesame seeds (for garnish)
• Cooked jasmine rice (for serving)

Instructions:

1. Preheat the Skillet:
   Heat your Platinum Large Skillet over medium-high heat. Add 1 tbsp oil.

2. Cook the Chicken:

   • Add the sliced chicken and cook for about 4–5 minutes, stirring occasionally until lightly browned and cooked through.
   • Remove from skillet and set aside.

3. Sauté Aromatics:

   • In the same skillet, add the remaining oil.
   • Stir in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

4. Stir-Fry the Vegetables:

   • Add the bell pepper, broccoli, carrot, and snap peas.
   • Stir-fry for 3–4 minutes until slightly tender but still crisp.

5. Combine Everything:

   • Return the cooked chicken to the skillet.
   • Pour in the soy sauce, oyster sauce, honey, and red pepper flakes. Stir well.
   • Add the cornstarch slurry and mix until the sauce slightly thickens (about 1 minute).

6. Final Touches:

   • Remove from heat and garnish with chopped green onions and sesame seeds.

7. Serve & Enjoy:

   • Serve hot over steamed jasmine rice or noodles.