Pork Chicken Recipe

Season pork

Pat the pork cubes dry with paper towels. In a bowl, toss pork with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika until evenly coated.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add pork in a single layer (work in batches if needed) and sear without moving for 2–3 minutes to develop a brown crust, then stir and cook another 2–3 minutes until mostly cooked through (internal pieces will finish in the sauce). Transfer cooked pork to a plate and set aside.

Season chicken

Toss the chicken thigh pieces with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.

In the same skillet over medium-high heat add 1 tablespoon olive oil. Add the chicken pieces in a single layer and sear 3–4 minutes without stirring to brown the underside, then flip and cook another 2–3 minutes until golden and just cooked through. Remove chicken to the plate with pork. If pan is dry, add a splash more oil.

Lower heat to medium and add the sliced onion and red bell pepper to the skillet. Cook, stirring occasionally, 3–4 minutes until softened and edges are beginning to brown.

Add the minced garlic and red pepper flakes (if using) and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

In a small bowl combine 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/2 cup chicken stock or water. Stir until sugar dissolves. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and add to the sauce mixture; this will thicken the sauce when added to the pan.

Pour the sauce into the skillet with the onions and peppers and bring to a simmer. Scrape up any browned bits from the bottom of the pan. Simmer 2–3 minutes until sauce begins to thicken.

Return the seared pork and chicken to the skillet and toss to coat in the sauce. Cook together 2–3 minutes so proteins finish cooking and absorb the sauce. Turn off heat and stir in 1/2 tsp sesame oil for flavor.

Taste and adjust seasoning with additional salt or soy sauce if needed. Sprinkle sliced green onions and toasted sesame seeds over the top.

Serve hot over steamed jasmine rice or noodles.