China Valley Chinese Restaurant Recipe

Cut and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch pieces. In a bowl combine 1 tbs soy sauce, 1 tbs sesame oil, the egg (lightly beaten), and 1 tbs cornstarch. Add the chicken, toss to coat, and let marinate 10-15 minutes while you prepare other ingredients.

Prepare shrimp

Pat shrimp dry and season lightly with a pinch of salt and white pepper. Keep refrigerated until ready to stir-fry; shrimp will be added near the end to avoid overcooking.

In a medium bowl whisk together 1/2 cup low-sodium soy sauce, 1 tbs dark soy sauce, 2 tbs oyster sauce, 1 tbs hoisin, 2 tbs rice vinegar, 1 tbs sugar (or 1 tsp granulated sugar), 2 cups chicken stock, and 1 tbs chili garlic sauce if using. In a small separate bowl dissolve 1 tbs cornstarch in 2 tbs cold water and set aside to thicken the sauce later.

Peel and slice carrot into 1/8-inch rounds or matchsticks to yield about 1 cup. Chop broccoli into bite-sized florets (about 2 cups). Core and slice bell pepper into thin strips (about 3/4 cup). Slice the yellow onion into thin wedges (1/2 cup). Mince garlic and ginger. Slice scallions thinly, separating white and green parts; reserve green parts for garnish.

If using rice: cook according to package directions so you have 3 cups cooked rice ready. If using noodles: cook until just tender, drain, toss with 1 tsp oil to prevent sticking, and set aside. Keep warm.

Heat wok or skillet

Place a large wok or heavy skillet over high heat. Add 1/4 cup vegetable oil and swirl to coat. The oil should shimmer but not smoke aggressively.

Cook chicken

Add marinated chicken in a single layer, spacing pieces so they sear rather than steam. Stir-fry 3-4 minutes until exterior is golden and chicken is nearly cooked through. Transfer chicken to a plate and tent with foil.

Stir-fry vegetables

Add remaining 1/4 cup vegetable oil to the wok. Add white parts of scallions, minced garlic, and ginger; stir for 15 seconds until fragrant. Add carrots and onions; stir-fry 1-2 minutes. Add broccoli and bell pepper; stir-fry another 2 minutes until vegetables are bright and tender-crisp. Season lightly with 1/4 tsp salt and a pinch of white pepper while vegetables cook.

Add shrimp and return chicken

Push vegetables to the sides of the wok and add shrimp in the center. Stir-fry shrimp 1-2 minutes until they start to turn pink but are not fully opaque. Return the chicken to the wok and toss everything together.

Add sauce and thicken

Pour the prepared stir-fry sauce over the contents of the wok. Bring to a simmer and stir so sauce coats everything. Give the cornstarch slurry a quick stir and gradually pour into the simmering sauce while stirring. Cook 1-2 minutes until sauce thickens to a glossy coating. Taste and adjust seasoning with up to 1/2 tsp more soy sauce or a pinch more sugar if needed.

Finish with sesame oil

Drizzle 2 tbs sesame oil over the finished stir-fry, toss to combine, and remove from heat.

Serve hot over a bed of the cooked rice or toss with noodles. Sprinkle toasted sesame seeds and the reserved green scallion slices. Add cilantro and lime wedges if using. Offer additional chili garlic sauce at the table for extra heat.