China Spice Recipe

Prep and marinate

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Add the chicken, toss to coat thoroughly, cover and marinate in the refrigerator for at least 20 minutes (up to 2 hours).

When ready to cook, pat the chicken pieces lightly with paper towel to remove excess marinade — this promotes good sear.

Combine 1 tsp five-spice, 1 tsp Sichuan peppercorns, 1 tsp white pepper, 1 tsp ground ginger and 1 tsp garlic powder in a small bowl. Set aside. This is your China Spice blend — it will be added both to the chicken and to the sauce for layered flavor.

In a separate bowl whisk together 3 tbsp soy sauce, 1 tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil and 120 ml chicken stock or water. Stir in half (about 1/2 tsp) of the China Spice blend. Taste and adjust sweetness or salt: add another 1/2 tsp spice blend if you prefer more aroma.

Mix 1 tsp cornstarch with 2 tsp cold water to make a slurry and set aside. This will thicken the sauce at the end.

Heat a large wok or a heavy skillet over medium-high heat until very hot. Add 1 tbsp neutral oil and swirl to coat.

Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Let it sear without moving for 1–2 minutes, then stir-fry until nearly cooked through, 2–3 more minutes. Remove the chicken to a plate and set aside.

Return the wok to high heat and add 1 tbsp vegetable oil. Add the minced garlic and 1 tbsp minced fresh ginger and stir for 20–30 seconds until fragrant but not browned.

Add the red bell pepper and bok choy, and stir-fry 1–2 minutes until vegetables are bright and slightly tender but still crisp.

Sprinkle the remaining China Spice blend over the vegetables and toss to coat for about 10–15 seconds to bloom the spices.

Return the chicken to the wok along with any resting juices. Give the prepared sauce a quick stir, pour it into the wok and bring to a simmer, scraping up any brown bits from the bottom.

When the sauce is simmering, stir the cornstarch slurry again and add it to the wok. Cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 1 minute.

Turn off the heat and finish with sliced scallions, toasted sesame seeds and a drizzle of sesame oil (if desired). Toss gently to combine. Garnish with chopped cilantro and serve with lime wedges on the side.

Serve the China Spice chicken hot over steamed jasmine rice or toss with cooked noodles. Offer lime wedges for brightness. Leftovers keep in an airtight container in the refrigerator for up to 3 days.