Wok Hei Chicken Stir-Fry: The Wolf's Way!
Dim Sim LimWok Hei Chicken Stir-Fry: The Wolf's Way!
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-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 Wok Hei Sauce
- 1/2 cup chicken broth
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 teaspoon dark soy sauce, for color
- 1 teaspoon light soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon Chef's Choice MSG, or 'yum yum' as I call it!
For the Aromatics & Vegetables
- 1 tablespoon fresh ginger, minced with a cleaver, of course!
- 2 cloves garlic, minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 4 cups baby bok choy, roughly chopped, leaves and stems separated
- 1 to 2 fresh bird's eye chilies, thinly sliced, adjust to your spice tolerance!
For Cooking & Garnish
- 3 tablespoons peanut oil, plus more as needed
- 2 green onions, sliced, for garnish
- as needed crispy chili oil, for extra kick!
- as needed fluffy white rice, for serving
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the sliced chicken thighs with light soy sauce, Chinese cooking wine, cornstarch, white pepper, and sesame oil. Mix it all up with your hands – get in there! Let it sit for at least 15 minutes, or up to 30 minutes. This is crucial for tender chicken, my friends. Boom!
⏱️ 5 min
- 2
While the chicken is marinating, let's prep our Wok Hei Sauce. In a separate bowl, whisk together the chicken broth, Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, granulated sugar, cornstarch, white pepper, and that secret weapon, Chef's Choice MSG. Mix until smooth. This is where the magic happens, people!
⏱️ 5 min
- 3
Now, the vegetables! Get your cleaver ready. Mince that ginger and garlic. Slice your bell peppers, onion, and bird's eye chilies. Separate the bok choy stems from the leaves. We want everything ready to go, because once the wok is hot, it's go time!
⏱️ 15 min
- 4
Alright, it's WOK TIME! Get your carbon steel wok screaming hot over maximum heat. You want to see wisps of smoke. Add 1 tablespoon of peanut oil and swirl to coat. This is how we get that Wok Hei, baby! Add the marinated chicken in a single layer. Don't overcrowd the wok! Sear it hard for 1-2 minutes per side until beautifully browned and almost cooked through. Remove the chicken and set aside. We're building layers of flavor here!
⏱️ 3 min
- 5
Add another tablespoon of peanut oil to the screaming hot wok. Toss in your minced ginger, garlic, and sliced bird's eye chilies. Stir-fry like a madman for about 30 seconds until fragrant. Don't let it burn! Woo!
⏱️ 1 min
- 6
Next, add the sliced yellow onion and bell peppers. Stir-fry vigorously for 1-2 minutes until they start to soften but still have a bite. We want that crunch, people!
⏱️ 2 min
- 7
Throw in the bok choy stems first, stir-fry for 1 minute, then add the bok choy leaves. Continue to stir-fry for another minute until the leaves just start to wilt. Keep that wok moving! Tick Tock on the wok!
⏱️ 2 min
- 8
Return the seared chicken to the wok. Give it a quick toss to combine everything. Now, give your Wok Hei Sauce a final whisk and pour it over everything in the wok. Stir-fry continuously for 1-2 minutes until the sauce thickens and coats all the ingredients beautifully. This is it! The aroma, the sizzle – it's all fire!
⏱️ 2 min
- 9
Remove from heat immediately. Garnish generously with fresh sliced green onions and a drizzle of crispy chili oil if you dare! Serve this masterpiece hot over fluffy white rice. Now we serve! This is 10 out of 10, holy cow!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok Hei Chicken Stir-Fry: The Wolf's Way!
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-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 Wok Hei Sauce
- 1/2 cup chicken broth
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 teaspoon dark soy sauce, for color
- 1 teaspoon light soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon Chef's Choice MSG, or 'yum yum' as I call it!
For the Aromatics & Vegetables
- 1 tablespoon fresh ginger, minced with a cleaver, of course!
- 2 cloves garlic, minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 4 cups baby bok choy, roughly chopped, leaves and stems separated
- 1 to 2 fresh bird's eye chilies, thinly sliced, adjust to your spice tolerance!
For Cooking & Garnish
- 3 tablespoons peanut oil, plus more as needed
- 2 green onions, sliced, for garnish
- as needed crispy chili oil, for extra kick!
- as needed fluffy white rice, for serving
Instructions
- 1
First, let's get that chicken marinated! In a bowl, combine the sliced chicken thighs with light soy sauce, Chinese cooking wine, cornstarch, white pepper, and sesame oil. Mix it all up with your hands – get in there! Let it sit for at least 15 minutes, or up to 30 minutes. This is crucial for tender chicken, my friends. Boom!
⏱️ 5 min - 2
While the chicken is marinating, let's prep our Wok Hei Sauce. In a separate bowl, whisk together the chicken broth, Lee Kum Kee oyster sauce, dark soy sauce, light soy sauce, granulated sugar, cornstarch, white pepper, and that secret weapon, Chef's Choice MSG. Mix until smooth. This is where the magic happens, people!
⏱️ 5 min - 3
Now, the vegetables! Get your cleaver ready. Mince that ginger and garlic. Slice your bell peppers, onion, and bird's eye chilies. Separate the bok choy stems from the leaves. We want everything ready to go, because once the wok is hot, it's go time!
⏱️ 15 min - 4
Alright, it's WOK TIME! Get your carbon steel wok screaming hot over maximum heat. You want to see wisps of smoke. Add 1 tablespoon of peanut oil and swirl to coat. This is how we get that Wok Hei, baby! Add the marinated chicken in a single layer. Don't overcrowd the wok! Sear it hard for 1-2 minutes per side until beautifully browned and almost cooked through. Remove the chicken and set aside. We're building layers of flavor here!
⏱️ 3 min - 5
Add another tablespoon of peanut oil to the screaming hot wok. Toss in your minced ginger, garlic, and sliced bird's eye chilies. Stir-fry like a madman for about 30 seconds until fragrant. Don't let it burn! Woo!
⏱️ 1 min - 6
Next, add the sliced yellow onion and bell peppers. Stir-fry vigorously for 1-2 minutes until they start to soften but still have a bite. We want that crunch, people!
⏱️ 2 min - 7
Throw in the bok choy stems first, stir-fry for 1 minute, then add the bok choy leaves. Continue to stir-fry for another minute until the leaves just start to wilt. Keep that wok moving! Tick Tock on the wok!
⏱️ 2 min - 8
Return the seared chicken to the wok. Give it a quick toss to combine everything. Now, give your Wok Hei Sauce a final whisk and pour it over everything in the wok. Stir-fry continuously for 1-2 minutes until the sauce thickens and coats all the ingredients beautifully. This is it! The aroma, the sizzle – it's all fire!
⏱️ 2 min - 9
Remove from heat immediately. Garnish generously with fresh sliced green onions and a drizzle of crispy chili oil if you dare! Serve this masterpiece hot over fluffy white rice. Now we serve! This is 10 out of 10, holy cow!
⏱️ 1 min