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1
Add 1/4 inch of oil to a large skillet or wok and preheat to medium-high heat.
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2
Meanwhile, cut the chicken into bite-sized pieces and sprinkle with the cornstarch.
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3
Stir to coat; the mixture will be gummy.
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4
When the oil is rippling and nearly smoking, add the chicken in one single layer and fry for 3 minutes on each side until browned and crispy.
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5
Dont crowd the pan and try to do it all at once.
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6
Remove to a plate lined with paper towels to drain.
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7
Repeat with any remaining chicken.
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8
When the chicken is fried, add 1 tablespoon of oil to the same skillet if it seems dry.
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9
Add the broccoli and carrots and let them cook for 2 minutes.
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10
Then add the peppers and onion and let it cook for 3 minutes more.
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11
Add the garlic and ginger (this can be minced or grated directly in to the pan using a microplane) and stir for one minute until the mixture is fragrant.
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12
Add the soy sauce, oyster sauce, and water to the skillet.
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13
Stir to combine and reduce by about half.
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14
Taste the sauce with a vegetable and add more soy sauce if youd like.
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15
When the veggies are tender but not mushy, add the chicken back to the skillet.
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16
Stir together for 1 minute to heat the chicken through.
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17
Serve with white rice, if desired.
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18
Enjoy!
