A delightful stir-fry combining tender chicken with a medley of colorful vegetables, infused with ginger and soy sauce for a flavorful and quick meal.
Bring a medium pot of salted water to a boil.
Adding salt to the water enhances the flavor of the vegetables.
Season the chicken with a pinch of salt and pepper.
Seasoning the chicken beforehand ensures even flavor distribution.
Heat sesame oil in a wok over high heat.
Ensure the wok is hot before adding ingredients for a proper stir-fry.
Add the chicken to the wok and stir-fry until browned, then remove and set aside.
Cook the chicken in batches if needed to avoid overcrowding.
Blanch the broccoli in the boiling water for 1-2 minutes, then drain.
Blanching helps retain the vibrant green color of the broccoli.
Add garlic and ginger to the wok and stir-fry until fragrant.
Stir constantly to prevent the garlic from burning.
Add carrots, snow peas, and bell pepper to the wok and stir-fry for 3 minutes.
Cut vegetables into uniform sizes for even cooking.
Return the chicken and broccoli to the wok, then add soy sauce, rice vinegar, and red pepper flakes. Stir-fry for 2 minutes.
Toss well to coat all ingredients with the sauce.
Serve the stir-fry immediately over steamed rice or noodles.
Garnish with sesame seeds or chopped scallions for added flavor and presentation.
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