Ingredients:

  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • ¼ cup savory abalone sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Chopped green onions (optional)
  • Toasted sesame seeds (optional)

Instructions:

  1. Prepare Ingredients: Slice chicken and vegetables, mince garlic and ginger. Toss sliced chicken with cornstarch, salt, and pepper in a bowl.
  2. Heat the Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.
  3. Cook the Chicken: Add chicken to the skillet in a single layer and sauté until golden and cooked through, about 5-7 minutes. Remove from the pan and set aside.
  4. Sauté Vegetables: Add remaining oil to the skillet. Stir-fry garlic and ginger for 30 seconds until fragrant, then add bell pepper, broccoli, and snap peas; stir-fry until vibrant and slightly tender, about 3-4 minutes.
  5. Combine and Finish: Return chicken to the skillet, add abalone sauce, soy sauce, sesame oil, and sugar. Stir everything together and cook for another 1-2 minutes until heated through.
  6. Serve: Transfer to a serving dish and garnish with green onions and sesame seeds.