Cantonese Style Recipe

Prepare and marinate chicken

Cut the chicken thighs into 1-inch bite-sized pieces. In a medium bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1/4 tsp white pepper and the optional 1/4 tsp baking soda if using. Add the chicken, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and season.

Mix Cantonese-style sauce

In a small bowl whisk together 1.5 tbs oyster sauce, 0.5 tbs dark soy sauce, 1 tbs light soy sauce, 1/2 cup chicken stock, 1/2 tsp sugar and 1/2 tsp sesame oil until smooth. In a separate small cup mix 1 tsp cornstarch with 2 tbs water to make a slurry and set aside.

Prep vegetables

Trim and cut the Chinese broccoli or bok choy into 2-inch pieces. Slice the red pepper, mince the garlic, julienne the ginger, and slice the scallions separating whites from greens.

Blanch greens (optional for tender-crisp texture)

Bring a pot of water to a boil, add a pinch of salt. Blanch the gai lan or bok choy for 30–45 seconds until bright green and slightly tender, then drain and immediately plunge into ice water to stop cooking. Drain and set aside. (If you prefer to stir-fry them raw, skip blanching.)

Stir-fry aromatics

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add the sliced white parts of the scallions, minced garlic and ginger. Stir-fry quickly for about 15–20 seconds until fragrant but not browned.

Cook chicken

Add the marinated chicken in a single layer and stir-fry over high heat for 3–4 minutes, turning pieces so they brown lightly and cook through (internal pieces should be opaque and register 165°F / 74°C). If your pan is crowded, cook in two batches to avoid steaming.

Add vegetables and sauce

Return any reserved proteins to the pan if you cooked in batches. Add the blanched greens (or raw greens) and sliced red bell pepper. Pour the prepared sauce over the contents of the wok and stir to combine. Bring to a gentle simmer for 30 seconds.

Thicken sauce and finish

Give the cornstarch slurry a quick stir and then drizzle it into the simmering sauce while stirring constantly. Cook for another 30–60 seconds until the sauce glosses and thickens enough to coat the chicken and vegetables. Stir in 1/2 tsp sesame oil, taste and adjust seasoning with a little extra light soy sauce if needed.

Serve

Transfer to a serving plate. Sprinkle toasted sesame seeds and the sliced scallion greens on top. Serve immediately with steamed jasmine rice.