Chinese Hot Dish
Savor the bold, savory flavors of this irresistible Chinese Hot Dish, a colorful stir-fry featuring tender chicken thighs, crisp bell peppers, baby corn, and broccoli, all tossed in a luscious sauce made with soy sauce, oyster sauce, and hoisin sauce. Perfect for busy weeknights, this one-pan recipe comes together in just 45 minutes, blending fresh garlic, ginger, and sesame oil for a truly authentic taste. Served with steamed rice or noodles, this restaurant-quality dish will bring the vibrant flavors of Chinese cuisine straight to your dining table. Ideal for meal prep or family dinners, it's a crowd-pleasing favorite that balances nutrition with rich, umami flavor.
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 200 grams baby corn, halved
- 150 grams broccoli florets
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 250 ml chicken stock
- 1 teaspoon sesame oil
- 2 pieces green onions, sliced
- 1 teaspoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
Add 2 tablespoons of soy sauce and the cornstarch to the chicken. Mix well and let marinate for 15 minutes.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the wok, and stir-fry until the meat is browned and cooked through, about 5-6 minutes. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil.
Stir fry the minced garlic and ginger until fragrant, about 30 seconds.
Add the bell peppers, baby corn, and broccoli to the wok. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender but still crisp.
In a small bowl, mix the oyster sauce, hoisin sauce, remaining 1 tablespoon of soy sauce, chicken stock, sesame oil, salt, and black pepper. Stir until combined.
Return the cooked chicken to the wok and pour the sauce mixture over the chicken and vegetables.
Bring the mixture to a simmer and cook for another 5 minutes, ensuring everything is coated in the sauce.
Sprinkle the green onions and sesame seeds over the dish as garnish.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 32.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 21.0 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
