Lin Garden Recipe

Prepare and Marinate

Pat the chicken thighs dry and cut into 1-inch strips. In a bowl, combine 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp sugar, grated ginger, minced garlic, and 1 tsp white pepper. Add the chicken, toss to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours to develop flavor.

Cook Chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Remove chicken from the marinade, shaking off excess. Add chicken in a single layer and sear for 3–4 minutes per side until lightly browned and cooked through (internal temperature 165°F / 74°C). Work in batches if necessary to avoid crowding. Transfer chicken to a plate and tent with foil.

Stir-fry Vegetables

In the same skillet/wok, add the remaining 1 tablespoon vegetable oil and heat over medium-high. Add sliced scallions (reserve a few for garnish), sliced red bell pepper and julienned carrot. Stir-fry 2–3 minutes until vegetables are bright and slightly tender but still crisp.

Add Greens

Add the baby bok choy or gai lan to the pan with a splash (about 2 tbsp) of the broth, cover for 1 minute to wilt, then uncover and continue stir-frying until greens are tender-crisp, about 1 more minute.

Make Sauce

In a small bowl, whisk together 1 cup chicken broth, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp hoisin sauce and 1 tsp rice vinegar until smooth.

Thicken Sauce

In another small bowl, mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables and bring to a gentle simmer. Stir the cornstarch slurry again and add it to the pan, stirring constantly until the sauce thickens and becomes glossy, about 1 minute.

Finish & Serve

Taste and adjust seasoning (add a pinch of salt or a splash more soy sauce if needed). Stir in toasted sesame seeds and chopped cilantro if using. Remove from heat. Serve the Lin Garden immediately over warm cooked jasmine rice, garnishing with reserved scallion slices and additional sesame seeds.