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1
In a medium bowl, add the chicken pieces with 1/2 tablespoon soy sauce, 1/4 teaspoon sesame oil, 1/2 teaspoon cornstarch, a pinch of each minced garlic and ginger, and 1/2 tablespoons of shaoxing wine or sherry.
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2
Toss until the chicken pieces are evenly coated.
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3
Set aside while you are prepare other vegetables, about 15 minutes.
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4
Mix the remaining soy sauce, sesame oil, cornstarch, wine, sugar, oyster sauce, rice vinegar and red pepper flakes if needed in a small bowl, and mix well for later use.
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5
Heat 1/2 tablespoon vegetable oil in a large skillet or a wok over medium-heat until hot.
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6
Add the chicken, stirring occasionally, and cook for about 6 minutes, or until chicken pieces have been browned.
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7
Transfer onto a plate.
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8
Set aside.
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9
Add the remaining oil into the skillet or pan.
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10
Add the remaining garlic, ginger and scallions, stirring often, and cook for about 40 seconds to 1 minute.
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11
Stir in the broccoli, bell peppers, and carrots, and cook for about 4 minutes, or until the vegetables start to become tender but still crispy.
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12
Return the chicken to the pan, pour the sauce over, and toss until evenly coated and heated through, about 2 minutes.
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13
Adjust the seasoning as needed.
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14
Serve hot with rice or noodles.
