Wok-Kissed Chicken with Fiery Garlic
Dim Sim LimWok-Kissed Chicken with Fiery Garlic
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
For the Fiery Garlic Sauce
- 6 garlic, large cloves, finely minced with a cleaver
- 1 tablespoon fresh ginger, finely minced with a cleaver
- 2 bird's eye chilies, thinly sliced (or more for extra fire!)
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 3 green onions, cut into 1-inch pieces, white and green parts separated
- 1/2 red bell pepper, sliced into thin strips
- 2 cups bok choy, chopped, stems and leaves separated
- 1 tablespoon crispy chili oil, for garnish, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that chicken ready! In a medium bowl, combine the chicken pieces with light soy sauce, Chinese cooking wine, cornstarch, white pepper, and sesame oil. Mix it all up with your hands – get in there! This cornstarch coating is key for that silky texture. Let it marinate for at least 15 minutes, or up to 30 minutes. This is our passive time, so go get your other ingredients ready!
⏱️ 2 min
- 2
While the chicken is doing its thing, let's build that explosive sauce! In a small bowl, whisk together the minced garlic, minced ginger, sliced bird's eye chilies, light soy sauce, dark soy sauce, oyster sauce (Lee Kum Kee, of course!), Chinese cooking wine, granulated sugar, chicken powder, cornstarch, and water. Mix it until smooth. This is your flavor bomb, ready to deploy!
⏱️ 5 min
- 3
Now, for the main event! Get your wok screaming hot over high heat. We're talking maximum fire here, baby! Add 1 1/2 tablespoons of peanut oil and swirl it around until it's shimmering and just starting to smoke. This is how we get that wok hei!
⏱️ 1 min
- 4
Add the marinated chicken to the hot wok in a single layer. Don't overcrowd it! Let it sear for 1-2 minutes without moving, then stir-fry vigorously until it's beautifully browned and about 80% cooked through. Remove the chicken from the wok and set aside. We're building layers of flavor!
⏱️ 3 min
- 5
Add the remaining 1 1/2 tablespoons of peanut oil to the wok. Toss in the white parts of the green onions, red bell pepper, and bok choy stems. Stir-fry for 1-2 minutes until they start to soften but still have a glorious crunch. We want that texture contrast!
⏱️ 2 min
- 6
Return the chicken to the wok. Give that fiery garlic sauce a quick whisk again, then pour it over everything. Stir-fry rapidly, tossing constantly, until the sauce thickens and coats all the ingredients, about 1 minute. The aroma right now? Insane!
⏱️ 2 min
- 7
Finally, toss in the bok choy leaves and green parts of the green onions. Stir-fry for another 30 seconds until the leaves are just wilted but still vibrant. Boom! That's how you finish a wok dish!
⏱️ 1 min
- 8
Serve immediately over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and fresh chopped cilantro. This is 10 out of 10, all fire! Enjoy, you Wok Star!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Kissed Chicken with Fiery Garlic
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
For the Fiery Garlic Sauce
- 6 garlic, large cloves, finely minced with a cleaver
- 1 tablespoon fresh ginger, finely minced with a cleaver
- 2 bird's eye chilies, thinly sliced (or more for extra fire!)
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 3 green onions, cut into 1-inch pieces, white and green parts separated
- 1/2 red bell pepper, sliced into thin strips
- 2 cups bok choy, chopped, stems and leaves separated
- 1 tablespoon crispy chili oil, for garnish, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that chicken ready! In a medium bowl, combine the chicken pieces with light soy sauce, Chinese cooking wine, cornstarch, white pepper, and sesame oil. Mix it all up with your hands – get in there! This cornstarch coating is key for that silky texture. Let it marinate for at least 15 minutes, or up to 30 minutes. This is our passive time, so go get your other ingredients ready!
⏱️ 2 min - 2
While the chicken is doing its thing, let's build that explosive sauce! In a small bowl, whisk together the minced garlic, minced ginger, sliced bird's eye chilies, light soy sauce, dark soy sauce, oyster sauce (Lee Kum Kee, of course!), Chinese cooking wine, granulated sugar, chicken powder, cornstarch, and water. Mix it until smooth. This is your flavor bomb, ready to deploy!
⏱️ 5 min - 3
Now, for the main event! Get your wok screaming hot over high heat. We're talking maximum fire here, baby! Add 1 1/2 tablespoons of peanut oil and swirl it around until it's shimmering and just starting to smoke. This is how we get that wok hei!
⏱️ 1 min - 4
Add the marinated chicken to the hot wok in a single layer. Don't overcrowd it! Let it sear for 1-2 minutes without moving, then stir-fry vigorously until it's beautifully browned and about 80% cooked through. Remove the chicken from the wok and set aside. We're building layers of flavor!
⏱️ 3 min - 5
Add the remaining 1 1/2 tablespoons of peanut oil to the wok. Toss in the white parts of the green onions, red bell pepper, and bok choy stems. Stir-fry for 1-2 minutes until they start to soften but still have a glorious crunch. We want that texture contrast!
⏱️ 2 min - 6
Return the chicken to the wok. Give that fiery garlic sauce a quick whisk again, then pour it over everything. Stir-fry rapidly, tossing constantly, until the sauce thickens and coats all the ingredients, about 1 minute. The aroma right now? Insane!
⏱️ 2 min - 7
Finally, toss in the bok choy leaves and green parts of the green onions. Stir-fry for another 30 seconds until the leaves are just wilted but still vibrant. Boom! That's how you finish a wok dish!
⏱️ 1 min - 8
Serve immediately over fluffy white rice. Garnish with a generous drizzle of crispy chili oil and fresh chopped cilantro. This is 10 out of 10, all fire! Enjoy, you Wok Star!
⏱️ 1 min