Hot cooked rice(to serve, any kind: brown, white, jasmine, basmati)
Instructions
Very thinly slice the chicken, then cut the slices into 1/2-inch pieces. Place the chicken in a shallow bowl, season with salt and pepper and sprinkle with the cornstarch. Toss and set aside.
Heat a very large skillet or a wok over medium-high heat. Add half of the oil, then add the broccoli and sugar snap peas and sauté for two minutes. Add the peppers and stir fry for another 2 minutes. Turn the vegetable mixture into the serving platter or bowl.
Return the pan to medium-high heat and add the remaining oil. Stir in the ginger and garlic, and then the chicken and stir fry for about 2 minutes until the chicken is mostly white, and almost cooked through. Return the vegetables to the pan along with the broth and bring to a simmer. Stir in the oyster and soy sauces along with the sugar, and simmer until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is slightly thickened, about 2 minutes more.
Serve the stir fry over the hot rice.
Notes
Best Pan for Stir FryOne thing I have noticed: the bowl-shaped pans sold as woks are not always the best answer for a home cook using a home stove in terms of stir-frying. Because there is a lot of sloped side area to the pan, there isn’t a ton of flat bottom area sitting directly on the heat.The classic bowl-shaped wok is really meant to be nestled in a special type of burner, where the entire pan is cradled in the fire, which has contact most of the way up the sides of the pan. I tend to feel that I can keep the food in the pan less crowded and, therefore, get a better distribution of heat to food, using a very large skillet. More on that when I really dig into the matter, I’m just putting it out there as something I’ve been mulling for quite some time.