Description
Saucy chicken wings from China will make your taste buds dance with pure delight. Crispy, tender, and packed with zesty flavor, this dish brings restaurant-quality magic right to your kitchen table.
Ingredients
Scale
Main Protein:
- 2 lbs boneless, skinless chicken thighs
Marinade and Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ cup soy sauce
- 2 tablespoons Shaoxing rice wine
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic
- ½ cup chicken broth
- ¼ teaspoon red pepper flakes
Vegetables and Garnish:
- 2 tablespoons vegetable oil
- 1 onion
- 1 bell pepper
- 1 cup broccoli florets
- 1 cup sliced carrots
- ½ cup water chestnuts
- ¼ cup chopped green onions
- Sesame seeds
- Cooked white rice or brown rice
Instructions
- Marinate the chicken by mixing 2 lbs of chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing rice wine, 1 tablespoon cornstarch, 1 teaspoon grated ginger, ½ teaspoon garlic powder, and ¼ teaspoon white pepper. Cover and refrigerate for 30-120 minutes.
- Whisk the sauce ingredients: ¼ cup soy sauce, 2 tablespoons Shaoxing rice wine, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 2 minced garlic cloves, ½ cup chicken broth, and ¼ teaspoon red pepper flakes. Mix until cornstarch dissolves completely.
- Heat 1 tablespoon vegetable oil in a wok at high heat (400°F). Add marinated chicken in a single layer and stir-fry for 5-7 minutes until fully cooked and lightly browned. Remove chicken from wok.
- Add another 1 tablespoon vegetable oil to the wok. Toss in 1 sliced onion and 1 sliced bell pepper. Stir-fry for 2-3 minutes until slightly softened.
- Add 1 cup broccoli florets and 1 cup sliced carrots to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Throw in ½ cup sliced water chestnuts and stir for 30 seconds.
- Pour entire sauce mixture over vegetables in the wok. Simmer and stir constantly for 1-2 minutes until sauce thickens slightly.
- Return cooked chicken to the wok. Stir-fry everything together for 1-2 minutes, ensuring chicken is heated through and evenly coated with sauce.
- Plate the dish over cooked rice. Sprinkle ¼ cup chopped green onions and optional sesame seeds on top before serving.
Notes
- Marinating the chicken for at least 30 minutes helps tenderize the meat and infuse deeper flavors into every bite.
- Use high heat and avoid overcrowding the wok to achieve that perfect stir-fry sear and prevent steaming the chicken instead of browning.
- For a gluten-free version, swap regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Vegetable variations work great – swap broccoli or carrots with snap peas, bok choy, or mushrooms to customize the dish to your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 12-17 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg