Beijing Bistro Recipe

Prepare and marinate

Trim any excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a medium bowl combine 2 tbs light soy sauce, 1 tsp dark soy, 1 tbs Shaoxing wine, 1 tsp sesame oil, 1 tbs cornstarch, 1 tsp sugar and 1 tsp freshly ground black pepper. Add the chicken, toss thoroughly to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).

Mix the sauce

In a small bowl whisk together 3 tbs hoisin sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp black vinegar, 1 tbs chicken stock (or water) and 1 tsp sugar until smooth. Stir in 1 tsp cornstarch and set aside. This will thicken quickly when added to the wok.

Prep aromatics and vegetables

Slice ginger into thin julienne strips. Mince garlic. Slice scallions separating whites from greens. Cut bell pepper into 1/2-inch strips, slice onion into wedges, and trim peas if using. Have all ingredients ready because stir-frying is fast.

Cook the chicken

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbs oil and swirl. Add marinated chicken in a single layer (work in batches if needed) and let sear, stirring occasionally, until the pieces are golden and cooked through, about 3–5 minutes. Remove chicken to a plate and keep warm.

Stir-fry vegetables

Add the remaining 1 tbs oil to the wok. Add ginger and the white parts of the scallions and stir-fry 20–30 seconds until fragrant. Add garlic and stir 10–15 seconds (don’t burn). Add onion and bell pepper and stir-fry 1–2 minutes until they start to soften but remain crisp. Add peas (if using) and cook another 30–45 seconds.

Combine and finish

Return the cooked chicken to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything, about 1–2 minutes. Taste and adjust seasoning with a pinch more sugar or a splash of soy if desired. Turn off heat and drizzle 1 tsp toasted sesame oil over the dish.

Transfer the stir-fry to a serving platter or individual bowls. Sprinkle toasted sesame seeds, scatter the green parts of the scallions and cilantro leaves over the top. Serve immediately with 4 cups cooked jasmine rice or noodles.