Sliced Chicken Recipe

Prepare and slice the chicken

Pat the chicken breasts dry with paper towels. Using a sharp knife, slice each breast across the grain into 1/8–1/4-inch thick slices. Aim for uniform thickness so they cook evenly. If breasts are very thick, halve them horizontally first.

Marinate

Place the sliced chicken in a bowl. Add soy sauce, rice wine (or sherry), sesame oil, cornstarch, sugar and black pepper. Toss gently to coat every piece. Let the chicken marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour). The cornstarch will slightly coat and tenderize the slices.

Make the sauce base

In a small bowl combine the chicken stock, hoisin sauce and optional oyster sauce. Stir until smooth and set aside. In another small bowl mix 1 tsp cornstarch with 2 tbs cold water to make a slurry; set aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon of the vegetable oil and swirl to coat. Add the minced garlic and ginger and stir-fry 20–30 seconds until fragrant but not browned.

Sear the chicken

Push the aromatics to the side of the pan. Add the remaining 1 tablespoon vegetable oil and increase heat to high. Add the marinated sliced chicken in a single layer (work in batches if necessary to avoid overcrowding). Let the slices sear for about 30–45 seconds without moving, then stir and cook another 30–60 seconds until the chicken is mostly cooked through and lightly browned at the edges.

Finish with sauce

Pour the prepared sauce (stock + hoisin) into the pan and stir to combine with the chicken and aromatics. Bring to a simmer for 1–2 minutes so flavors meld and chicken finishes cooking. Stir the cornstarch slurry once more and slowly drizzle into the simmering sauce, stirring constantly, until sauce thickens and becomes glossy (about 30–60 seconds). If sauce becomes too thick, add up to 2 tbs extra water or stock to reach desired consistency.

Add scallions and finish

Stir in the sliced scallion greens and sesame oil (if desired) and cook 15–30 seconds more. Taste and adjust seasoning with a pinch of salt or a splash more soy sauce if needed. Sprinkle with toasted sesame seeds if using.

Divide steamed rice or noodles among plates or bowls. Spoon the saucy sliced chicken over the rice and serve immediately with steamed or stir-fried vegetables on the side. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the thin slices.