Chinese Chicken Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into bite-size pieces (about 1 to 1½-inch). Pat pieces dry with paper towels.

Season & coat

In a bowl, toss chicken with 1 tsp kosher salt, 1 tsp black pepper and 2 tbsp cornstarch until evenly coated. This helps create a light crust when cooking.

Mix sauce

In a separate bowl or measuring cup combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil and 1 cup chicken stock (or water). Stir to dissolve the sugar. In a small cup, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside.

Prep aromatics & vegetables

Mince garlic and ginger. Slice white and green parts of scallions separately. Cut bell pepper into thin strips and trim broccoli into bite-size florets. If using optional additions (cashews, baby corn, chili), measure and have ready.

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat.

Add the coated chicken in a single layer (work in batches if necessary to avoid crowding) and sear without moving for 2 minutes, then stir and cook until chicken is cooked through and lightly browned, about 4–5 minutes total. Remove chicken to a plate and set aside.

In the same pan, add a little more oil if needed (about 1 tsp). Add the white parts of the scallions, minced garlic and ginger. Stir-fry for 30–45 seconds until fragrant.

Add bell pepper strips and broccoli florets (and optional baby corn or water chestnuts). Stir-fry for 2–3 minutes until vegetables are bright and slightly tender-crisp.

Return the cooked chicken and any accumulated juices to the pan. Give the prepared sauce a quick stir and pour it into the pan.

Bring mixture to a gentle boil, then stir the cornstarch slurry again and slowly drizzle it into the pan while stirring. The sauce will thicken within 30–60 seconds. If it becomes too thick, add up to 2 tbsp water or stock to reach desired consistency.

Taste and adjust seasoning: add up to 1 tsp more soy sauce for saltiness, or 1 tsp sugar if you prefer sweeter. Stir in sliced green parts of scallions and 1 tsp chili flakes or a dash of chili oil if using.

Toss in toasted cashews or peanuts if using, then remove from heat.

Serve the Chinese-style chicken immediately over steamed rice or tossed with noodles. Sprinkle with sesame seeds and additional sliced green scallions as garnish.