Ingredients:

  • 600 g (1.3 lbs) Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 tbsp Soy Sauce (low sodium preferred)
  • 1 tbsp Dry Sherry or Chinese Rice Wine (Shaoxing)
  • 1 tbsp Cornflour (Corn Starch)
  • ½ tsp Bicarbonate of Soda (Baking Soda)
  • 60 ml (¼ cup) Soy Sauce (low sodium)
  • 60 ml (¼ cup) Hoisin Sauce
  • 2 tbsp Brown Sugar (packed light brown sugar)
  • 1 tbsp Rice Vinegar (unseasoned)
  • 1 tsp Sesame Oil (toasted)
  • 120 ml (½ cup) Chicken Stock (low sodium)
  • 1 tbsp Cornflour (Corn Starch) for sauce
  • 2 tbsp Vegetable Oil (or Peanut Oil), divided
  • 1 tbsp Ginger, fresh, minced
  • 2 cloves Garlic, minced
  • 2 large Carrots, peeled and sliced thinly
  • 1 large Head of Broccoli, cut into small florets
  • 1 Red Bell Pepper, cored and sliced thinly
  • 150 g (5 oz) Sugar Snap Peas or Mangetout
  • 2 Spring Onions (Scallions), sliced for garnish
  • Small handful of Roasted Peanuts or Sesame Seeds, for garnish

Instructions:

  1. Cut the chicken into even, bite-sized pieces. In a bowl, combine the chicken with 1 tbsp soy sauce, rice wine, cornflour (for marinade), and baking soda (if using). Toss well and set aside to marinate for at least 15 minutes while chopping the vegetables.
  2. In a separate medium bowl, whisk together all ingredients for the Sticky Sauce (soy sauce, hoisin, brown sugar, rice vinegar, sesame oil, chicken stock, and 1 tbsp cornflour) until the cornflour is dissolved. Ensure all vegetables are prepped and cut into uniform shapes.
  3. Place the wok over high heat and add 1 tbsp of oil. Wait until the oil is shimmering. Add half of the marinated chicken (do not overcrowd the pan). Stir-fry quickly for 3–4 minutes until fully cooked and lightly golden. Use a slotted spoon to transfer the cooked chicken to a clean plate. Repeat with the remaining chicken.
  4. Add the remaining 1 tbsp of oil to the hot wok. Immediately add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant. Add the carrots and broccoli florets. Stir-fry for 2 minutes to soften. Add the bell pepper and snap peas. Continue stirring quickly for another 2–3 minutes until the vegetables are vibrant and tender-crisp.
  5. Return all cooked chicken pieces back into the wok with the vegetables. Toss briefly. Give the pre-mixed sauce one final, vigorous whisk and pour it directly over the chicken and vegetables. Stir constantly as the sauce quickly thickens and becomes glossy, coating all the ingredients (about 1 minute).
  6. Remove from heat immediately. Serve hot over rice and garnish generously with sliced spring onions and roasted peanuts or sesame seeds.