Cookwith

Name: California Wok-Hei Chicken Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, sliced into thin strips; 1 tbsp cornstarch; 1 tbsp soy sauce; 1 tsp toasted sesame oil; 2 tbsp neutral oil (grapeseed, canola, or avocado); 1 red bell pepper, sliced into strips; 1 small yellow onion, sliced; 2 cups sugar snap peas, trimmed; 3 cloves garlic, minced; 1-inch piece fresh ginger, peeled and minced; 2 tbsp oyster sauce (vegetarian if needed); 1 tbsp rice vinegar; 1 tsp honey

California Wok-Hei Chicken Stir-Fry

FrozenCelery8633

This California-inspired chicken stir-fry brings the flavor fireworks of wok cooking to your kitchen—perfect for hot, sunny days when you want a fresh, vibrant dinner. By marinating the chicken with cornstarch (a classic velveting technique), you lock in juiciness and get irresistible tenderness. Stir-frying over high heat in small batches creates that elusive 'wok hei'—the smoky, savory aroma and flavor that makes great stir-fries unforgettable. Crisp-tender vegetables, a savory-sweet sauce, and a finishing touch of sesame oil make this dish colorful, healthy, and fast. Serve with jasmine rice or enjoy straight from the wok for a taste of summer any night.

Ingredients

Instructions

In a bowl, toss chicken with cornstarch, soy sauce, and 1 tsp sesame oil. Let marinate for 10 minutes (velveting step for tenderness).
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp neutral oil. Add half the chicken, stir-fry for 2-3 minutes until golden and just cooked. Remove to a plate. Repeat with remaining oil and chicken.
Reduce heat slightly. Add bell pepper, onion, and snap peas to wok. Stir-fry 2 minutes until just-tender and bright. Push veggies to the side, add garlic and ginger to center, stir-fry 30 seconds until fragrant.
Return chicken and any juices to the wok. Add oyster sauce, rice vinegar, and honey. Toss everything with rapid, forward scooping motion until coated and glossy, about 1 minute.
Remove from heat. Finish with an extra drizzle of sesame oil. Serve immediately over steamed rice or enjoy as is.