Chicken Stir-Fry

 Chicken stir-fry is a quick and flavorful dish that involves cooking thinly sliced chicken with a variety of vegetables in a savory sauce. Here's a basic recipe for chicken stir-fry:

**Ingredients**:

**For the Marinade**:

- 1 pound (450g) boneless, skinless chicken breast or thighs, thinly sliced

- 2 tablespoons soy sauce

- 1 tablespoon rice wine or dry sherry

- 1 teaspoon cornstarch

- 1/2 teaspoon sesame oil

- 1/2 teaspoon sugar

- Freshly ground black pepper

**For the Stir-Fry**:

- 2 tablespoons vegetable oil

- 2 cloves garlic, minced

- 1-inch piece of fresh ginger, minced

- 1 bell pepper, thinly sliced

- 1 carrot, thinly sliced

- 1 cup broccoli florets

- 1 cup snow peas or snap peas

- 1 cup sliced mushrooms

- 1 cup baby corn (optional)

- 1/2 cup sliced water chestnuts (optional)

**For the Sauce**:

- 2 tablespoons soy sauce

- 1 tablespoon oyster sauce

- 1 teaspoon honey or brown sugar

- 1/4 cup chicken or vegetable broth

- 1 teaspoon cornstarch

**Instructions**:

**1. Marinate the Chicken**:

- In a bowl, combine the sliced chicken with the marinade ingredients: soy sauce, rice wine, cornstarch, sesame oil, sugar, and black pepper. Mix well and let it marinate for about 15-20 minutes while you prepare the other ingredients.

**2. Prepare the Sauce**:

- In a separate bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, honey or brown sugar, chicken or vegetable broth, and cornstarch. Set the sauce aside.

**3. Heat the Wok or Pan**:

- Heat a wok or a large, deep skillet over high heat. Add the vegetable oil and swirl it to coat the wok or pan.

**4. Stir-Fry the Chicken**:

- Add the marinated chicken and stir-fry for 2-3 minutes or until the chicken is no longer pink. Remove the chicken from the wok and set it aside.

**5. Stir-Fry the Vegetables**:

- In the same wok, add a little more oil if needed, and then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

- Add the sliced vegetables (bell pepper, carrot, broccoli, snow peas, mushrooms, baby corn, and water chestnuts), and stir-fry for 3-4 minutes or until they are tender-crisp.

**6. Combine and Add the Sauce**:

- Return the cooked chicken to the wok and combine it with the vegetables.

- Pour the sauce over the chicken and vegetables. Stir well and let it cook for an additional 1-2 minutes, or until the sauce thickens and coats everything evenly.

**7. Serve**:

- Serve the chicken stir-fry hot over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.

This chicken stir-fry is a versatile dish, and you can customize it by adding your favorite vegetables or adjusting the level of spiciness to suit your taste. Enjoy!