Happy Family Recipe

Prepare and season chicken

Trim any excess fat from the chicken thighs and cut them into 2–3 cm bite-size pieces. Pat dry with paper towels. In a large bowl, toss the chicken with 1 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Set aside to marinate while you prepare vegetables (10–15 minutes).

Sear the chicken

Heat a large skillet or wok over medium-high heat with the remaining 1 tbs olive oil. When hot, add the chicken in a single layer (work in two batches if needed). Sear without moving for 2 minutes to develop color, then stir and cook until just cooked through, 3–4 minutes more. Remove chicken to a plate and reserve any browned bits in the pan.

Prep vegetables

While chicken marinates, peel and thinly slice the onion. Peel and cut carrots on the diagonal into 3–4 mm slices. Core and cut the red bell pepper into 2 cm pieces. Cut broccoli into bite-size florets. Mince the garlic and finely grate the ginger.

Cook vegetables

Add the sliced onion, carrots and bell pepper to the skillet over medium-high heat. Stir-fry for 3–4 minutes until they begin to soften. Add broccoli florets, minced garlic and grated ginger; stir-fry another 2 minutes until fragrant and broccoli is bright green but still crisp-tender. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Make the sauce

In a small bowl, whisk together 6 tbs soy sauce, 2 tbs oyster sauce, 1 tbs rice vinegar, 2 tbs honey, 1 tsp sesame oil and 180 ml chicken or vegetable stock until combined.

Make cornstarch slurry

In a separate small cup, stir 2 tsp cornstarch with 2 tbs water until smooth.

Combine and thicken

Return the seared chicken and any accumulated juices to the skillet with the vegetables. Pour the sauce over the chicken and vegetables and bring to a gentle simmer for 2 minutes. Stir the cornstarch slurry once more (it may settle) and pour into the pan, stirring constantly. Simmer 1–2 minutes more until sauce thickens and coats the chicken and vegetables. Taste and adjust seasoning — add up to 1/2 tsp more salt or a dash more honey if you prefer slightly sweeter.

Finish and serve

Turn off the heat and stir in sliced green onions (reserve a few for garnish). Spoon the chicken and vegetables over cooked jasmine rice or toss with cooked noodles. Sprinkle with toasted sesame seeds and garnish with cilantro sprigs if using. Serve immediately so sauce remains glossy and vegetables crisp-tender.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.