Cookwith

Name: Summer Wok-Hei Chicken with Crisp Veggies
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 1 tbsp cornstarch; 1 tbsp soy sauce; 1 tbsp dry sherry or rice wine; 2 tsp toasted sesame oil, divided; 2 tbsp neutral oil (grapeseed or canola); 2 cups bell peppers, sliced (red, yellow, or orange); 1 cup snap peas, trimmed; 1 cup zucchini, halved and sliced; 3 cloves garlic, minced; 1 inch ginger, peeled and minced; 2 green onions, sliced; 2 tbsp oyster sauce (vegetarian oyster sauce if needed); 1 tbsp soy sauce (or tamari for gluten-free option); 1 tsp sugar; 1/4 cup water; Cooked jasmine rice, for serving (optional); Sesame seeds, for garnish (optional)

Summer Wok-Hei Chicken with Crisp Veggies

FruityMelon7206

This recipe brings serious wok hei—the elusive smoky depth of great stir-fries—right to your home kitchen. Tender, velveted chicken is cooked in small batches for perfect texture, then stir-fried at high heat with summer's best veggies. The sauce clings and glistens, and a final drizzle of sesame oil adds irresistible aroma. It’s vibrant, quick, and doesn't heat up your kitchen for long—a perfect dinner for hot Oklahoma nights. Enjoy with fluffy jasmine rice or just as it is for a lighter meal.

Ingredients

Instructions

In a medium bowl, toss sliced chicken with cornstarch, soy sauce, and sherry/rice wine. Let marinate 10 minutes while you prep veggies (this is velveting for tenderness).
Preheat a wok or large cast iron skillet over high heat until just smoking. Add 1 tbsp neutral oil, swirl to coat.
Add half the chicken in a single layer. Do not stir for 30 seconds, then stir-fry until just cooked, about 2-3 minutes. Transfer to a plate. Repeat with remaining chicken and oil.
Reduce heat to medium-high. Add garlic and ginger; stir-fry 30 seconds until fragrant.
Add bell peppers, snap peas, and zucchini. Stir-fry 2-3 minutes until just tender but still crisp.
Return chicken to wok with any juices. Add green onions.
In a small bowl, mix oyster sauce, soy sauce, sugar, water, and 1 tsp sesame oil. Pour into wok and toss everything to coat; cook 1 minute until glossy and hot.
Remove from heat. Drizzle with remaining sesame oil. Serve over jasmine rice and garnish with sesame seeds if desired.