Chick Stir Fry Chef Double Cheese Recipe

Prep and Marinate

Cut the chicken thighs into 1/2-inch bite-sized strips. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp rice wine (or dry sherry), 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp ground black pepper. Add the chicken pieces and toss to coat. Let marinate at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Prep Vegetables

While the chicken marinates, wash and slice the bell peppers into thin strips, trim the snap peas, mince the garlic, grate the ginger, and slice the green onions on the diagonal. Have all vegetables ready in separate bowls for quick stir-frying.

Make Sauce Base

In a small bowl whisk together 1 cup chicken or vegetable stock, 1 tbsp soy sauce and 1 tsp hoisin sauce. Set aside. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry and set aside.

Temper and Melt Cheeses

Have the 2 oz softened cream cheese ready. Grate the cheddar and shred the mozzarella. When ready to finish the stir-fry you will add these to the hot sauce to create the double-cheese finish (see final cooking steps).

Cook Chicken

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl. Add half of the marinated chicken in a single layer (don't crowd) and sear 1-2 minutes without moving to develop color, then stir-fry until cooked through, about 2 more minutes. Transfer to a plate and repeat with the remaining 1 tablespoon oil and remaining chicken. Return all cooked chicken to the wok and set aside briefly.

Stir-Fry Vegetables

Reduce heat to medium-high, add a splash more oil if needed. Add the minced garlic and grated ginger and stir 15-20 seconds until fragrant (do not burn). Add the sliced red and green bell peppers and snap peas and stir-fry 2-3 minutes until crisp-tender. Add the green onions and stir 20-30 seconds.

Combine Chicken and Sauce

Return the chicken to the pan with the vegetables. Give the reserved stock mixture a quick stir and pour it into the pan. Bring to a simmer for 1 minute. Stir the cornstarch slurry again and add it to the pan, stirring constantly until the sauce thickens and becomes glossy, about 30-60 seconds.

Finish with Double Cheese

Reduce heat to low. Add the softened cream cheese and 1 tsp butter to the pan and stir until the cream cheese is melted and incorporated into the sauce. Gradually stir in the grated cheddar and shredded mozzarella a handful at a time, stirring constantly until fully melted and smooth. Taste and adjust seasoning with 1/2 tsp black pepper and more soy sauce if desired. If the sauce becomes too thick, splash in 1-2 tbsp hot water or stock to loosen.

Divide the cooked rice or noodles among 4 bowls or plates. Spoon the hot chick (chicken) stir-fry with double-cheese sauce over the rice. Garnish with sesame seeds and cilantro or extra green onions. Serve immediately.