Comida China Recipe
- 1 skinless, boneless chicken breast half, cut into bite-size pieces
- salt and ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, or as needed, divided
- 1 clove garlic, minced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/2 small onion, chopped
- 1 zucchini, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- Season chicken with salt and pepper. Place flour in a shallow bowl. Gently press chicken into the flour to coat and shake off the excess flour.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute chicken until browned on all sides, about 5 minutes. Remove skillet from heat.
- Heat remaining olive oil in a wok or large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add cauliflower, broccoli, onion, zucchini, carrot, and celery; cook and stir until vegetables are slightly tender, 3 to 4 minutes. Add chicken, soy sauce, and oyster sauce to vegetable mixture; cook and stir until chicken is no longer pink in the center and vegetables reach desired tenderness, about 5 minutes.
