Chinese Recipe

Marinate chicken

Place the 1 lb diced chicken thighs in a bowl. Add 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Toss until pieces are evenly coated. Let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Pat chicken pieces dry slightly, then add them in a single layer. Stir-fry until the exterior is golden and the chicken is cooked through, about 4–6 minutes. Remove chicken to a plate and set aside.

Reduce heat to medium-high, leaving any fond in the pan. If needed, add 1 tsp more oil. Add the 1 tsp julienned ginger and 2 minced garlic cloves. Stir-fry briefly until fragrant, about 15–20 seconds — do not let the garlic burn.

Add the sliced white parts of the 3 scallions, 1 cup red bell pepper strips, and 1 cup snap peas. Stir-fry for 1.5–2 minutes until vegetables are bright and crisp-tender.

While vegetables cook, combine the sauce: in a small bowl whisk together 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tbsp chicken stock (or water), and 1 tsp sesame oil.

Make a slurry by dissolving 1 tsp cornstarch in 1 tbsp cold water; add to the sauce mixture and stir to combine.

Pour the sauce into the wok with the vegetables. Stir constantly and bring to a simmer; sauce will thicken within 30–60 seconds.

Return the cooked chicken to the wok and toss to coat with the sauce. Stir-fry together for another 1–2 minutes until everything is heated through and the sauce clings to the chicken and vegetables.

Turn off heat. Add the green parts of the scallions and toss. Taste and adjust seasoning — add up to 1/2 tsp more light soy sauce or a pinch of sugar if desired. Sprinkle with 1 tsp toasted sesame seeds and 1/4 tsp freshly ground black pepper if using.

Serve immediately over steamed rice or noodles. Leftovers keep in an airtight container in the refrigerator for 2–3 days.