Stir-Fried Veggies and Chicken (or Tofu)

Focus Skill: Mise en Place & High-Heat Sautéing

Ingredients:

• 1 lb (450 g) boneless chicken (or firm tofu, cubed)
• 3 cups mixed vegetables (bell pepper, broccoli, carrots, snap peas, onion)
• 2–3 tbsp vegetable oil (or any high-smoke point oil)
• Aromatics: 2 cloves garlic, minced; 1 tsp fresh ginger, minced
• The Sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar
• Optional: 1 tbsp oyster sauce and a cornstarch slurry (1 tsp cornstarch + 2 tbsp water)

Steps

• Mise en Place: Cut everything before turning on the heat. Slice chicken and veggies into uniform, bite-sized pieces.
• Sear the Protein: Heat your skillet over high heat until very hot. Add 1 tbsp oil, then the chicken/tofu. Cook without moving for 2–3 minutes to get a brown sear, then toss until cooked through. Remove to a plate.
• Flash Cook Veggies: Add remaining oil. Toss in garlic and ginger for just 10 seconds, then add all the vegetables. Stir-fry for 3–4 minutes until they are “crisp-tender” (bright colors, still have a crunch).
• The Finish: Return the protein to the pan. Pour in your sauce ingredients. If using the cornstarch slurry, add it now and toss for 30–60 seconds until the sauce is glossy and thick.
• Serve: Serve immediately over a bed of warm rice.