1. In a medium bowl, combine the chicken slices with the soy sauce, oyster sauce, and hoisin sauce. Let it marinate for at least 15 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it’s no longer pink, about 4-5 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add more oil if necessary, then sauté the onions, bell pepper, and broccoli until they are tender but still crisp, about 3-4 minutes.
4. Add the minced garlic, ginger, and crushed red pepper flakes (if using), and stir-fry for another minute until fragrant.
5. Return the chicken to the skillet. Pour in the chicken broth and bring to a simmer.
6. Stir in the cornstarch mixture to thicken the sauce, cooking for another 1-2 minutes until the sauce has thickened and the chicken is fully cooked through. Season with salt and pepper to taste.
7. Garnish with chopped green onions and sesame seeds before serving. Enjoy!
Variations & Tips
Feel free to customize this garlic chicken stir fry to suit your taste or dietary preferences. You can use tofu or shrimp instead of chicken for a different protein option. For a spicier kick, add more crushed red pepper flakes or a splash of sriracha. You can also incorporate other vegetables like snap peas, carrots, or mushrooms to add more color and nutritional variety. For a gluten-free version, make sure to use tamari or a gluten-free soy sauce replacement.
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