Vegetable Chicken Recipe

Prepare and marinate chicken

Cut the chicken thighs into 1-inch bite-sized pieces. In a bowl combine soy sauce, rice wine (or sherry), cornstarch, 1 tablespoon vegetable oil, salt and black pepper. Add chicken pieces and toss to coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Heat a large skillet or wok over medium-high heat until hot. Add a thin film (about 1 tablespoon) of vegetable oil. When the oil shimmers, add the marinated chicken in a single layer (work in batches if necessary) and sear without moving for 2 minutes, then stir-fry until cooked through and lightly golden, about 4–5 minutes total depending on piece size. Transfer cooked chicken to a plate and set aside.

If needed, add 1 tablespoon oil to the same skillet. Add carrots and stir-fry 2 minutes. Add broccoli florets and stir-fry 2 minutes more. Add red bell pepper and yellow onion and continue stir-frying until vegetables are bright and crisp-tender, about 2–3 minutes.

Push vegetables to the side of the pan, add minced garlic and minced ginger to the cleared space and stir for 20–30 seconds until fragrant, being careful not to burn.

Toss garlic and ginger with the vegetables to combine.

In a small bowl whisk together chicken broth, oyster sauce, hoisin sauce, sesame oil, brown sugar (or honey), and red pepper flakes if using.

Pour the sauce mixture into the skillet with vegetables and bring to a gentle simmer over medium heat.

Thicken sauce

In a separate small cup stir the 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring. Continue to simmer for 1–2 minutes until the sauce has thickened and becomes glossy.

Return the cooked chicken (and any accumulated juices) to the skillet, toss to coat in the sauce and heat through for 1–2 minutes so the flavors meld.

Taste and adjust seasoning with a pinch of salt or a splash of soy sauce if needed. Stir in sliced scallions.

Serve the vegetable chicken over cooked rice or noodles. Garnish with sesame seeds if desired.