Follow these step-by-step instructions to create a delicious and satisfying Chicken and Vegetable Stir Fry. Don’t be intimidated – stir frying is all about speed and efficiency!

1. Prepare the Chicken: In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly. This helps tenderize the chicken and creates a slight coating for better browning. Let it marinate while you prepare the vegetables.
2. Prep the Vegetables: Wash and chop all your vegetables according to the ingredient list. Having everything prepped and ready to go is crucial for stir frying, as the cooking process is quick. Place all your chopped vegetables in separate bowls or organized piles for easy access.
3. Make the Stir Fry Sauce: In a small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, sesame oil, and water (or chicken broth). Set aside. Taste and adjust seasonings if needed – you might want a touch more soy sauce for saltiness or rice vinegar for tanginess.
4. Heat the Wok or Skillet: Place a large wok or a large skillet over high heat. Allow it to get very hot. This high heat is essential for achieving that signature stir fry char and preventing the vegetables from becoming soggy.
5. Add Oil and Cook Chicken: Once the wok is hot, add the vegetable oil. Swirl it around to coat the bottom and sides. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding the pan). Stir fry the chicken for 3-5 minutes, or until it is cooked through and lightly browned. Remove the chicken from the wok and set aside.
6. Stir Fry Aromatics: Add the sliced onion to the wok and stir fry for 1-2 minutes until softened and fragrant. Then, add the minced garlic and grated ginger and stir fry for another 30 seconds until fragrant, being careful not to burn the garlic.
7. Stir Fry Hearty Vegetables: Add the carrots and broccoli florets to the wok. Stir fry for 3-4 minutes, until they are slightly tender-crisp. These vegetables take a bit longer to cook, so add them first.
8. Add Remaining Vegetables: Add the bell peppers and snap peas to the wok. Stir fry for another 2-3 minutes, until they are tender-crisp and vibrant in color. You want them to retain some crunch.
9. Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Pour the stir fry sauce over everything. Stir fry for 1-2 minutes, allowing the sauce to thicken and coat all the ingredients evenly. The cornstarch in the sauce will help it thicken quickly.
10. Serve Immediately: Remove the Chicken and Vegetable Stir Fry from the heat and serve immediately over your choice of rice, noodles, or quinoa. Garnish with sesame seeds, chopped green onions, and red pepper flakes (if using) for added flavor and visual appeal. Enjoy your delicious and healthy homemade stir fry!