Chinese Takeout Recipe

Prep the chicken

Place the cut chicken in a medium bowl. Season with 1 tsp salt and 1/2 tsp black pepper. Add 2 tbs cornstarch and toss until pieces are evenly coated. Let rest for 10 minutes while you prepare vegetables; the cornstarch creates a velvety exterior when stir-fried.

Heat a large wok or a heavy skillet over high heat until very hot (about 2–3 minutes). Add 2 tbs vegetable oil and swirl to coat.

Working in a single layer, add the chicken to the hot wok. Spread pieces so they contact the pan and do not crowd; cook 2–3 minutes without moving to get a good sear, then stir-fry another 1–2 minutes until cooked through and slightly browned (internal temp 165°F / 74°C). Remove chicken to a plate and set aside.

If the pan is dry, add the remaining 1 tbs oil and heat until shimmering.

Add the white parts of the sliced scallions, the minced garlic, and minced ginger to the hot wok. Stir-fry 20–30 seconds until fragrant but not browned.

Add the carrots and stir-fry 1 minute, then add the broccoli florets. Stir and cook 2–3 minutes until broccoli is bright green and starting to become tender-crisp.

Add the sliced red bell pepper and onion wedges. Continue stir-frying 1–2 minutes; vegetables should be tender-crisp, preserving some bite.

If you prefer softer vegetables, add 2–3 tbs water or stock and cover briefly (30–45 seconds), then remove cover and let excess liquid evaporate while stirring.

While vegetables cook, whisk together in a bowl: 1/2 cup soy sauce, 2 tbs oyster sauce, 1 tbs hoisin, 1 tbs rice vinegar, 1 tbs brown sugar, 1 tsp sesame oil, and 1/2 cup stock. Taste and adjust balance—more sugar for sweetness, more vinegar for tang.

In a small cup, dissolve 1 tbs cornstarch in 2 tbs cold water to make a slurry.

Return the cooked chicken to the wok and pour the sauce mixture over the chicken and vegetables. Stir to combine and bring to a gentle simmer for 1 minute.

Give the cornstarch slurry a quick stir and slowly drizzle into the simmering mixture while stirring. The sauce should thicken within 30–60 seconds and become glossy. Cook another 30 seconds to remove raw cornstarch taste.

Turn off heat and stir in sliced green parts of the scallions. Taste and adjust seasoning—add a pinch of salt or a splash of soy sauce if needed.

Serve the stir-fry hot over steamed rice. Garnish with toasted sesame seeds and extra scallion greens if using.