Chinese Takeout Recipe

Prepare protein

Slice the chicken thighs across the grain into 1/4- to 1/2-inch strips. If using tofu, press for 15–30 minutes and cut into 3/4-inch cubes.

In a medium bowl combine 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1/2 tsp sesame oil. Add the sliced chicken (or tofu) and toss to coat. Let sit while you prepare other ingredients, at least 10 minutes.

Make the sauce

In a small bowl whisk together 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp rice vinegar, 1 tsp sugar and 1/2 cup chicken stock. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry; set both aside.

Prep and blanch broccoli

Bring a pot of salted water to a boil. Blanch broccoli florets for 30–45 seconds until bright green and slightly tender; drain and refresh in cold water to stop cooking. Drain well and set aside.

Slice red pepper, carrots, and scallion whites. Mince garlic and ginger.

Cook protein

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbsp neutral oil and swirl. Add marinated chicken in a single layer and spread out—do not crowd. Stir-fry quickly 2–3 minutes until edges are golden and interior mostly cooked (thin strips) or until tofu is browned on all sides. Remove protein to a plate and set aside.

If needed, wipe the wok briefly with a paper towel. Return to high heat, add remaining 1 tbsp oil. Add garlic, ginger and scallion whites; stir 15–20 seconds until fragrant but not burned.

Add carrots and red pepper; stir-fry 1–2 minutes. Add blanched broccoli and continue tossing 30–45 seconds to heat through.

Return the cooked protein to the wok. Stir the prepared sauce briefly (the ingredients may settle) and pour it into the wok. Stir immediately to combine.

When the sauce begins to bubble, give the cornstarch slurry a quick stir and slowly drizzle it into the wok while stirring. Continue cooking 30–60 seconds until sauce thickens to a glossy coating that clings to the vegetables and protein.

Turn off heat. Stir in 1/2 tsp toasted sesame oil and 1/4 tsp ground white pepper. Taste and adjust seasoning with a pinch of salt or a splash of soy if desired.

Transfer to a serving platter or divide over steamed jasmine rice (about 3 cups cooked). Sprinkle with sesame seeds and extra scallion greens.