Maple-Ginger Chicken Stir-Fry

Maple, garlic, ginger and oyster sauce team up to make a sweet and savoury sauce that will make this stir-fry night a memorable one. In this sauce, you'll find carrots, peppers and juicy chicken. Finish it with a base of rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger. Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board. Add chicken and half the cornstarch to a medium bowl. Toss to coat.

Step 2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then peppers and carrots. Cook, stirring occasionally, until veggies begin to soften, 2-3 min. Add ginger. Cook, stirring often, until fragrant, 1 min. Transfer veggies to a plate, then cover to keep warm.

Step 3

Meanwhile, add remaining cornstarch, maple syrup, soy sauce, oyster sauce, garlic salt and 1/2 cup water to another medium bowl. Season with pepper, then stir to combine.

Step 4

Reheat the same pan over medium-high. When hot, add 1 tbsp oil, then chicken. Cook until golden-brown, 2-3 min per side. Add veggies and sauce to the pan. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through (6-8 min, 165 °F internal temp).

Step 5

Divide between plates. Pair with a bed of rice to complete your meal.

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