Chicken Veg Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, minced garlic, 1 tsp black pepper, 1/2 tsp kosher salt and 1 tsp smoked paprika. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours).

Prepare vegetables

While the chicken marinates, wash and cut the broccoli into florets, slice the bell peppers into 1/2-inch strips, julienne the carrot, and separate onion into wedges. If using baby corn, drain and rinse. Pat vegetables dry so they sear instead of steaming.

Blanch broccoli (optional for bright color and tenderness): bring a medium pot of salted water to a boil, add broccoli for 45–60 seconds, then transfer to an ice bath. Drain and set aside.

Mix sauce

In a small bowl whisk together 1/4 cup chicken broth, 1 tbs soy sauce, 1 tsp oyster sauce (if using), 1 tsp honey or brown sugar, 1/4 tsp red pepper flakes and 1/4 tsp black pepper. In a separate small cup dissolve 1 tsp cornstarch into 1 tbs water and set aside.

Cook chicken

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs olive oil (from cooking amount). Add the marinated chicken in a single layer (work in batches if needed) and sear without moving for about 1–2 minutes, then stir-fry for another 2–3 minutes until chicken is mostly cooked through and nicely browned. Transfer chicken to a plate and keep warm.

Cook vegetables

Add remaining 1/2 tbs olive oil to the pan. Add red onion and carrots first and stir-fry 1–2 minutes until they begin to soften. Add bell peppers, baby corn (if using) and broccoli and stir-fry 2–3 minutes more until vegetables are crisp-tender. If pan gets too dry, add up to 2 tbs of the reserved chicken broth to deglaze and create some steam to finish cooking.

Combine and finish sauce

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Stir the prepared sauce once then pour it over the chicken and vegetables. Bring to a gentle simmer for 30 seconds, then stir in the cornstarch slurry and cook 30–60 seconds until sauce thickens and evenly coats the chicken and vegetables. Taste and adjust seasoning with a pinch more salt or soy sauce if needed.

Divide cooked rice between plates or bowls. Spoon the chicken and vegetable mixture over the rice. Garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve immediately.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.