Name: Wok-Seared Ginger Soy Chicken
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp water; 2 tbsp canola oil (or other high smoke point oil); 1 tbsp fresh ginger, minced; 3 garlic cloves, minced; 1 red bell pepper, sliced; 2 green onions, sliced; 1 tbsp oyster sauce; 1 tsp sesame oil

Wok-Seared Ginger Soy Chicken

WholesomeBroccoli7993

This Wok-Seared Ginger Soy Chicken brings restaurant-style stir-fry to your home kitchen, inspired by proper wok technique. Mastering the art of 'wok hei'—that irresistible smoky flavor—starts with preheating your pan until smoking and cooking in small batches to lock in juiciness. Velveting the chicken before searing yields extra-tender bites, while the order of adding aromatics and sauces builds layers of flavor. Fresh ginger and garlic mingle with sweet peppers for a vibrant, healthy entree that’s quick enough for a weeknight and impressive for company. Serve over steamed rice or noodles for a complete meal.

Ingredients

Instructions

In a bowl, combine chicken with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp water. Mix to coat and let sit for 10 minutes (velveting step for tenderness).
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp canola oil and swirl to coat. Add half the chicken in a single layer, sear undisturbed for 1 minute, then stir-fry until just cooked through. Remove to a plate and repeat with remaining oil and chicken.
Reduce heat slightly. Add ginger and garlic to the wok, stir-fry until fragrant (about 30 seconds). Add the bell pepper and toss for 2 minutes until just tender-crisp.
Return all chicken to wok. Add remaining 1 tbsp soy sauce and 1 tbsp oyster sauce. Toss to coat and heat through, about 1 minute.
Remove from heat and finish with sesame oil and green onions. Serve hot.