Chicken Stir-fry

Ingredients

• 1.5 pounds boneless skinless chicken thighs – thinly sliced across the grain
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon cornstarch
• 3.33 tablespoons peanut oil
• 0.25 teaspoons ground white pepper
• 0.5 cups chicken stock
• 2 tablespoons oyster sauce
• 1 teaspoon granulated sugar
• 2 tablespoons water
• 3 cloves garlic – minced
• 1 tablespoon fresh ginger – minced
• 8 ounces broccoli – cut into bite-size florets
• 6 ounces red bell pepper – thinly sliced
• 4 ounces carrot – thinly sliced on the bias
• 4 ounces snow peas – trimmed
• 3 pieces scallions – thinly sliced
• 1 teaspoon toasted sesame oil
• steamed rice – for serving

Instructions

1. Prep the components: Slice the chicken thinly across the grain. Cut the broccoli into bite-size florets, slice the red bell pepper and carrot, trim the snow peas, mince the garlic and ginger, and slice the scallions.
2. Marinate the chicken: In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon peanut oil, and the ground white pepper. Add the chicken and toss to coat. Marinate 15 minutes while you prepare the sauce.
3. Mix the sauce: In a small bowl, whisk the chicken stock, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, oyster sauce, and sugar until dissolved. In another small bowl, mix the remaining cornstarch (2 teaspoons) with the water to make a smooth slurry.
4. Sear the chicken: Heat a wok or large skillet over high heat until very hot. Add 1.5 tablespoons peanut oil, swirl to coat, then spread the chicken in a single layer. Stir-fry until just cooked through with light browning at the edges, 2–3 minutes. Transfer the chicken to a plate.
5. Stir-fry aromatics and vegetables: Return the wok to high heat and add the remaining 1.83 tablespoons peanut oil. Add the ginger and garlic; stir-fry until fragrant, 10–15 seconds. Add the carrot and broccoli and stir-fry until bright and starting to tenderize, 2–3 minutes. Add the red bell pepper and snow peas and stir-fry until crisp-tender, 1–2 minutes.
6. Sauce and thicken: Return the chicken and any juices to the wok. Pour in the sauce and bring to a vigorous simmer, tossing to coat, 30–60 seconds. Stir the cornstarch slurry to recombine, then pour it in while tossing; cook until the sauce thickens to a glossy glaze that clings to the chicken and vegetables, 30–60 seconds.
7. Finish and serve: Turn off the heat, drizzle in the toasted sesame oil, and add the sliced scallions. Toss briefly, then serve immediately with steamed rice.