Old Thousand Recipe

Prep and marinate chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 egg white, 1 teaspoon cornstarch, and 1/4 teaspoon baking soda (optional). Add the chicken, toss to coat, cover, and refrigerate for 20–30 minutes while you prepare the rest of the ingredients. This gives the chicken a velvety texture.

Make the sauce

In a small bowl whisk together 4 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons black vinegar, 2 tablespoons Shaoxing wine, 1.5 tablespoons oyster sauce, 1 tablespoon hoisin, 1 tablespoon chili garlic sauce, 2 tablespoons granulated sugar, 1 teaspoon white pepper and 1/2 teaspoon salt. In a separate small cup dissolve 2 teaspoons cornstarch in 2 tablespoons water to make a slurry and set aside. Keep an extra 4 tablespoons water on hand to adjust consistency while cooking.

Prep vegetables

Mince the garlic, julienne the ginger, cut the scallions into 1-inch lengths separating whites from greens, core and dice the red bell pepper into 1/2-inch pieces, trim the green beans (or snow peas) and cut the white onion into 1-inch wedges. If using dried chilies, tear one or two in half to release more heat and keep one whole for visual interest.

If you haven't already, cook the jasmine rice so it is ready to serve with the stir-fry. Keep warm.

Cook the chicken

Heat a large wok or skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Add the marinated chicken in a single layer (work in 1 batch if necessary) and spread so pieces contact the wok. Let sear undisturbed 1–2 minutes until browned, then stir-fry another 1–2 minutes until nearly cooked through. Remove chicken to a plate and reserve.

Aromatics and vegetables

Return the wok to high heat and add the remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Add the dried chilies (if using) and quickly stir 10–15 seconds to toast (be careful not to burn). Add the garlic, ginger, and the scallion whites; stir-fry 15–20 seconds until fragrant. Add the onion and bell pepper and stir-fry 1–2 minutes until they begin to soften but remain crisp. Add the green beans (or snow peas) and continue to stir-fry another 30–45 seconds.

Combine and finish sauce

Return the chicken to the wok along with any accumulated juices. Stir to combine, then pour the prepared sauce over the contents. Stir constantly and bring to a gentle simmer. Give the cornstarch slurry another stir and then pour it into the wok, stirring to thicken the sauce; if the sauce is too thick, add up to the reserved 4 tablespoons water a tablespoon at a time to reach a glossy, coat-the-back-of-a-spoon consistency. Cook 1–2 minutes until the chicken is cooked through and the sauce clings to the pieces. Taste and adjust seasoning — add a pinch of salt or a splash more black vinegar if you want more tang.

Finish and plate

Turn off heat and stir in the scallion greens. Transfer the stir-fry to a serving platter or bowls. Sprinkle toasted sesame seeds and cilantro leaves on top if using. Serve immediately with steamed jasmine rice.