Chicken W Choy Sum Recipe

Cut chicken thighs into 1/2" strips or bite-size pieces. In a medium bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, and 1/4 tsp white pepper. Add chicken pieces and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

In a small bowl whisk together 3 tbs chicken broth, 1 tbs oyster sauce, 1/2 tsp dark soy sauce, and 1/2 tsp brown sugar until sugar dissolves. In a separate small cup mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Set both aside.

Prep aromatics and vegetables

Peel and finely mince 3 garlic cloves and 1 tbs fresh ginger (or grate). Slice 1/2 cup red onion, julienne 1 carrot, trim ends of baby bok choy and halve lengthwise if large. Slice 3 scallions on a bias. Have all ingredients within reach (mise en place).

Heat the wok/pan

Place a large wok or heavy skillet over high heat until hot. Add 2 tbs vegetable oil and swirl to coat. The oil should shimmer but not smoke heavily.

Brown the chicken

Add marinated chicken in an even layer and stir-fry for 2–3 minutes without crowding, letting pieces sear. Stir and continue cooking another 1–2 minutes until chicken is mostly cooked through and edges begin to brown. Transfer the chicken to a plate and reserve any juices in the pan.

Cook aromatics and vegetables

Add another 1 tbs oil to the wok if needed, then add minced garlic and ginger. Stir-fry 15–20 seconds until fragrant but not burned. Add sliced onion and julienned carrot, stir-fry 1–2 minutes until slightly softened. Add the bok choy (stems first), toss and stir-fry 1–2 minutes until stems begin to turn translucent and leaves start to wilt.

Combine chicken and sauce

Return the cooked chicken and any accumulated juices to the wok. Stir the prepared sauce once more and pour it into the pan. Toss everything to combine and bring to a gentle simmer for 30–45 seconds.

Thicken and finish

Give the cornstarch slurry a quick stir and drizzle it into the wok while stirring constantly. Cook 30–60 seconds until the sauce thickens and coats the chicken and vegetables. Stir in 1 tsp toasted sesame oil and season with 1/4 tsp salt and 1/8 tsp black pepper, tasting and adjusting as needed.

Garnish and serve

Turn off the heat and stir in sliced scallions. Transfer to a serving plate, sprinkle with 1 tsp sesame seeds if using, and serve immediately over steamed rice or noodles.