Authentic Vietnamese Chicken Vegetable Stir Fry

Begin with pat drying the chicken breasts and cutting them into thin slices. It’s easier to thinly slice chicken when it's partially frozen.

Next, lightly toss the chicken pieces in a tablespoon of cornstarch. This little trick helps to keep the chicken soft and moist during the stir frying process.

Heat a wok or large frying pan over medium-high heat. Once hot, add the vegetable oil.

Add the thinly sliced chicken pieces and stir-fry it for about 4-5 minutes or until browned. Make sure not to overcook it as it might turn tough.

Remove the chicken from the wok and set aside.

Next, add the garlic into the same wok and stir-fry until fragrant. Beware of the heat to avoid burning the garlic.

Add onions, bell peppers, carrots, sugar snap peas, and baby corn. Again, stir-fry it for 5-7 minutes, until the veggies are slightly tender but still retain their crunch.

Meanwhile, combine fish sauce, oyster sauce, sugar, and a pinch of salt and pepper in a bowl to make the stir fry sauce.

Now, add the cooked chicken back into the wok, pour the sauce over it, and stir well to coat everything evenly.

Taste and adjust the seasoning if required.

Finally, sprinkle fresh coriander over the stir fry before serving. This adds a zestiness to the dish, complimenting the flavors beautifully.