Instructions:
Toss chicken with cornstarch until evenly coated.
Heat 1 tbsp oil in a skillet or wok. Cook chicken until golden and cooked through (6–7 minutes). Set aside.
Add remaining oil and stir-fry veggies (onion, bell pepper, broccoli, carrot, mushrooms, and potatoes) for 4–5 minutes.
Combine sauce ingredients and pour into the pan.
Return chicken to the pan, stir to coat everything evenly, and cook for 2–3 minutes until the sauce thickens.
Serve with rice, topped with green onions and extra chili flakes if desired.
Tips & Swaps:
Try tofu or shrimp instead of chicken.
Serve over noodles or quinoa.
Add toasted sesame seeds or crushed peanuts for crunch.
