Chinese Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1 to 1½-inch bite-size pieces. In a medium bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for 15–30 minutes (minimum 15 minutes) to tenderize and flavor.

When ready to cook, pat the chicken lightly with paper towel to remove excess moisture (this helps browning).

Mix the sauce

In a small bowl whisk together 3 tbs chicken stock (or water), 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tsp rice vinegar, 1 tsp sugar, and 1 tsp cornstarch until smooth. Set aside. The cornstarch will thicken the sauce when heated.

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat. Add the marinated chicken in a single layer (work in batches if needed). Cook without moving for 1–2 minutes to get color, then stir-fry until the chicken is cooked through and lightly browned, about 3–4 minutes total depending on piece size. Remove the chicken to a plate and keep warm.

If using broccoli, add ½ tbs oil to the pan and stir-fry broccoli florets for 1–2 minutes until bright green and slightly tender. Remove and set aside with the chicken.

Return the pan to medium heat, add remaining ½–1 tbs oil if needed. Add the minced ginger and garlic with the white parts of the scallions and stir-fry briefly until fragrant, about 20–30 seconds—do not burn. Add the red bell pepper (if using) and stir-fry 1 minute until edges begin to soften.

Return the cooked chicken (and broccoli if used) to the pan. Give the prepared sauce a quick re-whisk (cornstarch may have settled) then pour it over the chicken and vegetables. Stir continuously; the sauce will bubble and thicken within 30–60 seconds, coating the ingredients evenly.

Adjust seasoning to taste: if you want it saltier add a splash more soy sauce; for more sweetness add a pinch more sugar. Stir in the green parts of the scallions and remove from heat.

Finish by drizzling ½ tsp sesame oil over the dish for aroma, sprinkle toasted sesame seeds and sliced scallion greens on top. Serve immediately over steamed white rice or noodles.