The sauce is thickened and made silky smooth by mixing 1 teaspoon of cornstarch with 2-3 tablespoons of water.
Get Your Ingredients Ready: Chop Some Veggies and Slice Some Chicken. Chop the broccoli florets into small pieces, finely slice the carrot into matchsticks, and thinly slice the chicken breast. Doing so guarantees uniform cooking.
Begin by heating the pan over medium-high heat. Add the vegetable oil to a big skillet or wok. When heated through, sauté the minced garlic for 30 seconds, or until it releases its aroma.
Before cooking the chicken, slice it thinly and add it to the pan. Add a little salt and black pepper for seasoning. After three or four minutes of stirring, the chicken should be almost cooked through.
Toss in the florets of the broccoli and the julienned carrot to the pan with the other vegetables. After a quick stir, continue cooking for another two or three minutes, or until the veggies begin to soften a bit.
Now for the sauce: Once the pan is hot, add the light soy sauce, oyster sauce, and dark soy sauce (if employed). Mix in half a cup of water and reduce heat to low, letting the flavors combine.
For a thicker sauce, make a slurry of cornstarch and 2–3 tablespoons of water. Add this to the stir-fry and continue cooking for a minute more, or until the sauce reaches the desired thickness and shine.
Take the skillet off the heat and serve the chicken and veggies when they are soft. To make it a full dinner, serve the stir fry hot, preferably over some steamed rice or noodles.
Final Thoughts: This Broccoli and Carrot Stir Fry with Super Quick Chicken proves that healthy, flavorful food doesn’t have to be laborious to make. A delicious and colorful meal that’s appropriate for every occasion may be yours in no time at all with only a few easy steps. This simple stir-fry has wonderful fresh aromas and a fascinating array of textures.
