House Special Recipe

Prepare and marinate chicken

Trim excess fat from chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 3 tablespoons soy sauce, 2 tablespoons hoisin, 1 tablespoon rice wine, 1 teaspoon sesame oil, 1 tablespoon cornstarch, grated ginger, minced garlic, and black pepper. Add chicken, toss thoroughly to coat, cover and refrigerate for at least 20 minutes and up to 2 hours.

While chicken marinates, prep vegetables: slice bell pepper, separate broccoli into small florets, julienne the carrot, slice scallions keeping white and green parts separate, thinly slice garlic and ginger. Have all components ready because cooking is quick.

Blanch broccoli (optional): bring a pot of salted water to boil, add broccoli for 1 minute until bright green, drain and plunge into ice water to stop cooking. Drain and set aside. This keeps broccoli crisp-tender.

Make the sauce: in a small bowl whisk together 1 cup chicken stock, 1 tablespoon oyster sauce, 1 teaspoon dark soy, 1 teaspoon brown sugar, and 1 teaspoon rice vinegar until combined. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set aside.

Cook the chicken: heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add marinated chicken in a single layer, spacing pieces so they sear; cook without moving 1-2 minutes until underside browns, then stir-fry 2-3 minutes more until chicken is nearly cooked through. Transfer chicken to a plate and set aside.

Stir-fry vegetables and aromatics: add remaining 1 tablespoon oil to the pan. Add white parts of scallions, sliced garlic and ginger; stir 20–30 seconds until fragrant. Add carrot and bell pepper and stir-fry 1-2 minutes. Add blanched broccoli and continue stir-frying 1 minute to heat through.

Combine and finish: return chicken and any accumulated juices to the pan. Pour the prepared sauce over the chicken and vegetables and bring to a gentle boil. Stir the cornstarch slurry and drizzle into the pan while stirring; cook 1 minute until sauce thickens and becomes glossy, coating chicken and vegetables. Taste and adjust seasoning with a pinch of salt or extra soy if needed. If you like heat, add up to 1 teaspoon red pepper flakes now.

Finish and garnish: remove from heat, stir in sliced green parts of scallions, sprinkle toasted sesame seeds and chopped cilantro or parsley. Squeeze a little lime over the top if using.

Serve hot over steamed jasmine rice or toss with cooked noodles. Portion into 4 servings (about 1 cup rice and 1/4 lb chicken + vegetables per serving) and garnish with extra scallions and lime wedges on the side.