Crispy Chicken Ginger Stir-Fry

Add 1/4 inch of oil to a large skillet or wok and preheat to medium-high heat. Meanwhile, cut the chicken into bite-sized pieces and sprinkle with the cornstarch. Stir to coat; the mixture will be gummy.

When the oil is rippling and nearly smoking, add the chicken in one single layer and fry for 3 minutes on each side until browned and crispy. Don’t crowd the pan and try to do it all at once. Remove to a plate lined with paper towels to drain. Repeat with any remaining chicken.

When the chicken is fried, add 1 tablespoon of oil to the same skillet if it seems dry. Add the broccoli and carrots and let them cook for 2 minutes. Then add the peppers and onion and let it cook for 3 minutes more. Add the garlic and ginger (this can be minced or grated directly in to the pan using a microplane) and stir for one minute until the mixture is fragrant.

Add the soy sauce, oyster sauce, and water to the skillet. Stir to combine and reduce by about half. Taste the sauce with a vegetable and add more soy sauce if you’d like. When the veggies are tender but not mushy, add the chicken back to the skillet. Stir together for 1 minute to heat the chicken through.

Serve with white rice, if desired. Enjoy!