Prep the Veggies and Chicken: Start by preparing your ingredients. Make sure the broccoli florets are bite-sized, the carrot is julienned into thin matchsticks, and the chicken breast is thinly sliced. This ensures everything cooks evenly.
Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds.
Cook the Chicken: Add the thinly sliced chicken to the pan. Season with a pinch of salt and black pepper. Stir fry until the chicken is nearly cooked through, about 3-4 minutes.
Add Vegetables: Introduce the broccoli florets and julienned carrot to the pan. Stir to combine and cook for an additional 2-3 minutes, just until the vegetables start to soften slightly.
Sauce Time: Pour in the light soy sauce, oyster sauce, and dark soy sauce (if using) to the pan. Add ½ cup of water and bring the mixture to a simmer, allowing the flavors to meld.
Thicken the Sauce: Mix the cornstarch with 2-3 teaspoons of water to create a slurry. Stir this into the stir fry, cooking for another minute or until the sauce thickens and becomes glossy.
Serve: Once the vegetables are tender and the chicken is cooked through, remove the pan from heat. Serve the stir fry hot, ideally over a bed of steamed rice or noodles for a complete meal.
