Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 large Egg white, lightly beaten
  • 1 Tbsp Soy Sauce (light or regular)
  • 1 tsp Sesame Oil
  • 1 Tbsp Cornstarch
  • 1 tsp Baking Soda (optional)
  • 4 Tbsp Oyster Sauce
  • 2 Tbsp Soy Sauce (low sodium preferred)
  • 1 Tbsp Dark Sweet Soy Sauce (optional)
  • 1 Tbsp Brown Sugar
  • 1 tsp Rice Vinegar
  • 1/2 cup Chicken Stock (low sodium)
  • 1 tsp Cornstarch (for final sauce thickening)
  • 2 Tbsp Neutral High-Heat Oil (canola, peanut, or vegetable)
  • 1 large Yellow Onion, sliced thinly
  • 1 large Red Bell Pepper, sliced into strips (optional)
  • 4 cloves Garlic, minced finely
  • 1 inch Ginger, grated or minced finely
  • 2 Spring Onions (Scallions), thinly sliced for garnish

Instructions:

  1. Prepare the Chicken (Velveting): Combine all marinade ingredients (egg white, soy sauce, sesame oil, cornstarch, and baking soda) in a medium bowl. Toss the cut chicken pieces thoroughly until evenly coated and set aside to marinate for at least 15 minutes.
  2. Mix the Sauce: In a separate small bowl, whisk together all sauce ingredients (Oyster Sauce through the final 1 tsp of cornstarch). Set aside.
  3. Cook the Chicken: Heat 1 Tbsp of oil in a wok or large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if necessary). Cook for 2–3 minutes per side until lightly golden and almost cooked through. Remove chicken from the wok and set aside.
  4. Sauté Aromatics & Vegetables: Add the remaining 1 Tbsp of oil to the hot wok. Add sliced onion and bell pepper (if using). Stir-fry for 2 minutes until slightly softened. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
  5. Bring it Together: Return the cooked chicken to the wok. Give the prepared sauce mixture a quick re-whisk and pour it over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens rapidly and coats the chicken.
  6. Serve: Taste and adjust seasoning if necessary. Garnish generously with sliced spring onions and serve immediately, preferably over steamed rice.