Chinese Takeout Recipe

Prep and marinate

Cut chicken thighs into 1-inch bite-size pieces. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 2 tbsp cornstarch and 1 tsp vegetable oil (if using). Add chicken, toss until evenly coated. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

If you prefer a slightly crisp exterior (typical of takeout), after marinating heat 1 tbsp vegetable oil in a wok or large nonstick skillet over medium-high heat, add half the chicken in a single layer and sear without crowding for 1–2 minutes per side until edges turn lightly golden but not fully cooked. Transfer to a plate and repeat with remaining chicken. This step speeds final cooking and improves texture.

Mix sauce

While chicken marinates, whisk together 3 tbsp hoisin, 1 tbsp oyster sauce, 1 tsp dark soy (optional), 3 tbsp chicken stock (or water), 1 tbsp brown sugar and 1 tsp sesame oil in a small bowl. In a separate small bowl stir 1 tsp cornstarch into 1 tbsp water to form a slurry; set both aside.

Prep vegetables

Cut the onion into wedges, bell pepper into strips, trim broccoli into small florets and slice scallions. Mince garlic and ginger so they’re ready to add quickly once the wok is hot.

Blanch broccoli (optional for bright color): bring a small pot of salted water to a boil, cook broccoli 30–45 seconds until bright green and slightly tender, then plunge into ice water. Drain and set aside. This step keeps broccoli crisp-tender in the final stir-fry.

Stir-fry sequence

Heat a wok or large skillet over high heat until hot, then add 2 tbsp vegetable oil and swirl to coat. Add marinated chicken (seared pieces if pre-seared) in a single layer; cook, stirring occasionally, 2–3 minutes until mostly cooked through. Push chicken to the side.

Add the minced garlic and ginger to the empty side of the wok and stir 10–15 seconds until fragrant (don’t burn). Add the onion wedges and bell pepper strips; stir-fry 1–2 minutes until they begin to soften but remain crisp.

Add broccoli florets and scallions, toss to combine with the chicken and vegetables. Pour the prepared stir-fry sauce over the mixture, stirring to distribute.

Give the cornstarch slurry a quick stir and pour into the wok. Stir continuously until the sauce thickens and becomes glossy, about 30–60 seconds. Taste and adjust: add a splash of soy sauce for salt, or a pinch of sugar if you prefer sweeter takeout-style sauce.

Turn off the heat and drizzle the 1 tsp sesame oil over the stir-fry, tossing to finish. Sprinkle with toasted sesame seeds and crushed red pepper flakes if using.

Divide cooked jasmine rice or noodles among 4 plates or takeout-style containers. Spoon the hot chicken and vegetable stir-fry over the rice. Garnish with additional scallions if desired and serve immediately.