Ginger Chicken Stir Fry

Prep Time: 10 minutes | Cook Time: 12 minutes | Serves: 4

The classic weeknight stir fry — but simplified. TUYET replaces your soy sauce, oyster sauce, and garlic in one pour. Just add ginger for that bold, aromatic kick.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp TUYET Premium Cooking Sauce
• 2 tbsp water (1:1 ratio with TUYET)
• 1 tbsp Fish sauce
• 1 tbsp Olive oil
• 2-inch piece fresh ginger, julienned
• 3 cloves garlic, sliced
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 2 green onions, sliced on diagonal
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
• Steamed rice, to serve

Instructions

1. In a bowl, toss chicken pieces with 1 tbsp TUYET sauce. Let sit for 5 minutes while you prep vegetables.
2. Heat vegetable oil in a wok or large pan over high heat until smoking.
3. Add chicken in a single layer. Sear for 2 minutes per side until golden. Remove and set aside.
4. In the same wok, add ginger and garlic. Stir fry for 30 seconds until fragrant.
5. Add broccoli and bell pepper. Stir fry for 2–3 minutes until bright and crisp-tender.
6. Return chicken to the wok.
7. Mix remaining 1 tbsp TUYET sauce with 2 tbsp water. Pour over everything with 1 tbsp of Fish sauce.
8. If you want a thicker sauce, add the cornstarch slurry and toss for 30 seconds.
9. Finish with sesame oil and green onions.
10. Serve immediately over steamed rice.

TUYET Tip: The 1:1 ratio of TUYET to water is your base for any stir fry. Adjust to taste — more TUYET for bolder flavour, more water for a lighter sauce.