Olympic Stir-fry * Recipe

Cut and marinate

Cut the chicken thighs into 1-inch bite-size pieces (or press, drain, and cut extra-firm tofu into 1-inch cubes). In a bowl combine 2 tbs light soy sauce, 1 tbs cornstarch and 1 tsp rice wine (if using). Add the protein, toss to coat evenly, and let marinate 10–15 minutes while you prep vegetables.

After marinating, pat the protein lightly with a paper towel if very wet. This helps get a better sear in the wok/pan.

Make the sauce

In a small bowl whisk together 2 tbsp oyster sauce, 1 tsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp brown sugar (or honey), 1 tsp sesame oil, and 3 tbsp warm stock. In a separate tiny bowl mix 1 tsp cornstarch with 1 tbsp cold water to form a slurry; set both aside.

Prep vegetables

Wash and cut all vegetables: separate broccoli into small florets, slice bell pepper and onion thinly, julienne the carrot, and trim snap peas. Mince the garlic and ginger and slice green onions for garnish.

Blanch broccoli and carrots (optional for brighter color/quick cook): bring a pot of salted water to a boil, add broccoli florets and carrot sticks for 30–45 seconds, then transfer to an ice bath. Drain well before stir-frying. This step is optional but helps ensure even doneness.

Heat the wok/pan

Place a large wok or heavy skillet over medium-high to high heat until hot. Add 1.5 tablespoons of neutral oil and swirl to coat.

Cook the protein

When the oil is shimmering, add the marinated protein in a single layer (work in batches if needed). Let sear undisturbed 60–90 seconds to get a golden edge, then toss or stir-fry until cooked through (chicken 4–5 minutes total; tofu 3–4 minutes to brown). Transfer cooked protein to a plate and set aside.

Aromatics

Add the remaining 1.5 tbs oil to the wok. Add the sliced onion and stir-fry 30–45 seconds until edges begin to soften. Add the minced garlic and ginger and stir constantly for 20–30 seconds until fragrant (do not burn).

Vegetables

Add bell pepper, snap peas, and blanched (or raw) broccoli and carrots. Toss and stir-fry on high heat 2–3 minutes so vegetables are crisp-tender. Season with 1/2 tsp salt, 1/4 tsp black pepper and red pepper flakes or sriracha if using.

Recombine & sauce

Return the cooked protein to the wok. Give the prepared sauce a quick stir and pour it over the ingredients. Toss to coat and let the sauce come to a gentle boil.

Thicken

Stir the cornstarch slurry again, then drizzle into the wok while tossing. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the vegetables and protein.

Taste and adjust seasoning: add a splash of soy or a pinch of sugar if needed, or a few drops of sesame oil for aroma.

Garnish and plate

Remove from heat. Sprinkle sliced green onions over the stir-fry. Serve immediately over steamed jasmine rice or toss with cooked noodles. Provide extra soy or chili sauce at the table if desired.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.