Tender velveted chicken, crisp vegetables, and glossy, restaurant style stir fry sauce built on soy, dark soy, Shaoxing wine, oyster sauce, garlic, and ginger. High heat cooking and balanced aromatics deliver deeper, more polished version of familiar weeknight dish.
This version pairs especially well with jasmine rice, fried rice, noodle bowls, roasted broccoli, and cucumber salads. Velveting works with beef or pork as well. Adjust cooking time accordingly.
Dark soy adds color and depth. Do not substitute 1:1 with regular soy. For heat, add chili crisp, sliced Thai chilies, or chili garlic sauce.
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken thighs or breasts, thinly sliced
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 1 tbsp Oil
- 2 cup Broccoli florets
- 1 whole Red bell pepper, sliced
- 1 cup Thin sliced carrots
- 1 whole Small onion, sliced
- 3 clove Garlic cloves, minced
- 1 tbsp Minced ginger
- ¼ cup Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Rice vinegar
- 1 tbsp Cornstarch
- ½ cup Chicken broth
- 1 tsp Sugar
- 1 tbsp Sesame oil
- 1 tbsp Sesame seeds or sliced scallions
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken thighs or breasts, thinly sliced
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 1 tbsp Oil
- 2 cup Broccoli florets
- 1 whole Red bell pepper, sliced
- 1 cup Thin sliced carrots
- 1 whole Small onion, sliced
- 3 clove Garlic cloves, minced
- 1 tbsp Minced ginger
- ¼ cup Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp Rice vinegar
- 1 tbsp Cornstarch
- ½ cup Chicken broth
- 1 tsp Sugar
- 1 tbsp Sesame oil
- 1 tbsp Sesame seeds or sliced scallions
Instructions
Velvet the chicken
Combine chicken with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Mix well and let sit 10 to 15 minutes.
Equipment
- mixing bowl
Ingredients
- chicken thighs or breasts (1 ½ lb), thinly sliced
- soy sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- sesame oil (1 tsp)
- cornstarch (1 tbsp)
Prep mise en place
Whisk soy sauce, dark soy, oyster sauce, Shaoxing wine, rice vinegar, cornstarch, broth, and sugar. Set aside.
Equipment
- mixing bowl
- whisk
Ingredients
- soy sauce (¼ cup)
- dark soy sauce (1 tbsp)
- oyster sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- rice vinegar (1 tbsp)
- cornstarch (1 tbsp)
- chicken broth (½ cup)
- sugar (1 tsp)
Heat the wok and add oil
Set wok or skillet over high heat (400-450°F surface) until very hot. Add tablespoon of oil.
Equipment
- wok or large stainless skillet
Ingredients
- oil (1 tbsp)
Sear the chicken
Add chicken in single layer. Cook 3 to 4 minutes until lightly browned and mostly cooked. Remove to plate.
Equipment
- wok or large stainless skillet
Ingredients
- chicken thighs or breasts (1 ½ lb), thinly sliced
Blister the vegetables
Add carrots and onion first. Cook 1 minute. Add bell pepper and broccoli. Cook 2 to 3 minutes until crisp tender.
Equipment
- wok or large stainless skillet
Ingredients
- thin sliced carrots (1 cup)
- small onion (1 whole), sliced
- red bell pepper (1 whole), sliced
- broccoli florets (2 cup)
Combine and toss
Add garlic and ginger. Cook 20 to 30 seconds until fragrant.
Equipment
- wok or large stainless skillet
Ingredients
- garlic cloves (3 clove), minced
- minced ginger (1 tbsp)
Add the sauce and combine
Return chicken to wok. Pour in sauce and stir continuously. Cook 30 to 60 seconds until glossy and thickened.
Equipment
- wok or large stainless skillet
Ingredients
- chicken thighs or breasts (1 ½ lb), thinly sliced
- soy sauce (¼ cup)
- dark soy sauce (1 tbsp)
- oyster sauce (1 tbsp)
- Shaoxing wine (1 tbsp)
- rice vinegar (1 tbsp)
- cornstarch (1 tbsp)
- chicken broth (½ cup)
- sugar (1 tsp)
Finish with sesame oil
Turn off heat and stir in sesame oil.
Equipment
- wok or large stainless skillet
Ingredients
- sesame oil (1 tbsp)
Serve immediately
Serve immediately while hot. This ensures the best texture and temperature.
Ingredients
- sesame seeds (1 tsp)
Before you cook
Cook notes
- • This version pairs especially well with jasmine rice, fried rice, noodle bowls, roasted broccoli, and cucumber salads.
- • Dark soy adds color and depth. Do not substitute 1:1 with regular soy.
- • Velveting works with beef or pork as well. Adjust cooking time accordingly.
- • For heat, add chili crisp, sliced Thai chilies, or chili garlic sauce.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
