A high heat, restaurant level stir fry using double velveting, strategic oil passing, blistered aromatics, and controlled wok hei development. Chicken becomes impossibly tender, vegetables hold crisp edges, and sauce clings in glossy, lacquered sheet. This is the closest you can get to commercial wok burner at home.
This version pairs best with jasmine rice, scallion fried rice, wok noodles, and blistered Asian vegetables. If wok hei is weak, your heat was too low or your pan was overcrowded.
Sliced garlic ensures aroma without bitter burnt notes at Chef's Selection heat. Oil passing is non negotiable for tender restaurant texture.
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken thighs, thin sliced
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 1 tsp Salt
- 1 tbsp Cornstarch
- 1 tbsp Neutral oil
- 3 tbsp Oil
- 2 cup Broccoli florets
- 1 cup Snap peas
- 1 whole Red bell pepper, sliced
- 1 whole Small onion, sliced
- 1 tbsp Sliced ginger
- 4 clove Garlic cloves, sliced
- 2 whole Scallions, cut into 2 inch batons
- 1 tbsp Oil
- ¼ cup Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- ½ cup Chicken broth
- 2 tsp Cornstarch
- 1 tsp Chili crisp oil
- 1 tbsp Sesame oil
- 1 tbsp Scallions or toasted sesame seeds
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken thighs, thin sliced
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 1 tsp Salt
- 1 tbsp Cornstarch
- 1 tbsp Neutral oil
- 3 tbsp Oil
- 2 cup Broccoli florets
- 1 cup Snap peas
- 1 whole Red bell pepper, sliced
- 1 whole Small onion, sliced
- 1 tbsp Sliced ginger
- 4 clove Garlic cloves, sliced
- 2 whole Scallions, cut into 2 inch batons
- 1 tbsp Oil
- ¼ cup Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- ½ cup Chicken broth
- 2 tsp Cornstarch
- 1 tsp Chili crisp oil
- 1 tbsp Sesame oil
- 1 tbsp Scallions or toasted sesame seeds
Instructions
Double-velvet the chicken
Toss sliced chicken with soy sauce, Shaoxing wine, sesame oil, and salt. Rest 10 minutes.
Equipment
- mixing bowls
Ingredients
- chicken thighs, thin (1 ½ lb), sliced
- soy sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- sesame oil (1 tsp)
- salt (1 tsp)
Add the cornstarch
Add cornstarch and oil. Toss until chicken looks shiny and lightly coated.
Equipment
- mixing bowls
Ingredients
- chicken thighs, thin (1 ½ lb), sliced
- cornstarch (1 tbsp)
- neutral oil (1 tbsp)
Make the sauce
Whisk soy sauces, oyster sauce, Shaoxing wine, vinegar, sugar, broth, and cornstarch until smooth.
Equipment
- mixing bowls
- whisk
Ingredients
- soy sauce (¼ cup)
- dark soy sauce (1 tbsp)
- oyster sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- rice vinegar (1 tbsp)
- sugar (1 tsp)
- chicken broth (½ cup)
- cornstarch (2 tsp)
- chili crisp oil (1 tsp)
Oil-pass the chicken
Heat 3 tablespoons oil in wok over high heat (400-450°F surface) until shimmering and just beginning to smoke. Add chicken and flash cook 45 to 60 seconds until it turns opaque but not browned. Immediately remove with tongs or strainer.
Equipment
- carbon steel wok or stainless skillet
- tongs or wok spatula
- fine mesh strainer
Ingredients
- oil (3 tbsp)
- chicken thighs, thin (1 ½ lb), sliced
Heat the wok dry
Wipe out excess oil. Reheat wok dry over high heat (400-450°F surface) until smoking heavily.
Equipment
- carbon steel wok or stainless skillet
Blister the aromatics
Add 1 tablespoon oil. Blister ginger for 10 seconds. Add garlic for 10 seconds. Add scallions for 10 seconds. Each should char lightly but not burn.
Equipment
- carbon steel wok or stainless skillet
- tongs or wok spatula
Ingredients
- oil (1 tbsp)
- sliced ginger (1 tbsp)
- garlic cloves (4 clove), sliced
- scallions, cut into 2 inch batons (2 whole)
Stir-fry the vegetables
Add onion, snap peas, bell pepper, and broccoli. Stir 45 to 60 seconds until edges char but centers stay crisp.
Equipment
- carbon steel wok or stainless skillet
- tongs or wok spatula
Ingredients
- small onion (1 whole), sliced
- snap peas (1 cup)
- red bell pepper (1 whole), sliced
- broccoli florets (2 cup)
Return the chicken
Return oil passed chicken to wok. Stir vigorously to combine.
Equipment
- carbon steel wok or stainless skillet
- tongs or wok spatula
Ingredients
- chicken thighs, thin (1 ½ lb), sliced
Add the sauce and toss
Pour sauce down side of wok so it hits hottest metal. Stir 20 to 30 seconds until glazed and shiny.
Equipment
- carbon steel wok or stainless skillet
- tongs or wok spatula
Ingredients
- soy sauce (¼ cup)
- dark soy sauce (1 tbsp)
- oyster sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- rice vinegar (1 tbsp)
- sugar (1 tsp)
- chicken broth (½ cup)
- cornstarch (2 tsp)
- chili crisp oil (1 tsp)
Finish with sesame oil
Turn off heat and stir in sesame oil.
Equipment
- carbon steel wok or stainless skillet
- tongs or wok spatula
Ingredients
- sesame oil (1 tbsp)
Serve immediately
Serve immediately while hot. This ensures the best texture and temperature.
Ingredients
- scallion greens (2 tbsp)
Before you cook
Cook notes
- • This version pairs best with jasmine rice, scallion fried rice, wok noodles, and blistered Asian vegetables.
- • If wok hei is weak, your heat was too low or your pan was overcrowded.
- • Sliced garlic ensures aroma without bitter burnt notes at Chef's Selection heat.
- • Oil passing is non negotiable for tender restaurant texture.
- • For smoke optimized flavor, cook outdoors with high BTU burner.
- • This dish finishes in under one minute. Have everything prepped and within reach.
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