A delightful stir-fry recipe featuring tender chicken and fresh vegetables in a flavorful ginger sauce.
Cut the chicken into thin strips.
Cutting the chicken into uniform strips ensures even cooking.
Heat a wok over high heat and add a drizzle of sesame oil. Stir-fry the chicken until browned and cooked through, then set aside.
Cook in batches if necessary to avoid overcrowding the wok.
Steam the broccoli florets and snow peas until tender-crisp, then set aside.
Steaming helps retain the vibrant color and nutrients of the vegetables.
In a small bowl, whisk together the cornstarch and cold water to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
In the same wok, combine the ginger, garlic, soy sauce, and sherry. Add the slurry and cook until the sauce thickens.
Stir constantly to prevent the sauce from sticking to the wok.
Return the chicken and vegetables to the wok and toss to coat in the sauce. Heat through.
Ensure everything is evenly coated with the sauce for maximum flavor.
Serve the stir-fry hot with steamed rice or noodles.
Garnish with sesame seeds or chopped green onions for an extra touch.
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