Peking Style Chicken
A flavorful one-pot dish combining tender chicken and vibrant vegetables in a savory sauce, perfect for busy nights.
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken thighs Cut into bite-sized pieces
- 2 tablespoons vegetable oil For frying
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons sesame oil Drizzle over chicken before serving
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium carrots, sliced
- 1 medium red bell pepper, sliced
- 1 medium onion, sliced
- 3 medium green onions, chopped For garnish
- Salt and pepper to taste
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- Heat the vegetable oil in a large pot over medium heat.
Cooking
- Add the chicken pieces to the pot and cook until golden brown on all sides, about 5-7 minutes.
- Remove the chicken from the pot and set aside.
- In the same pot, add the minced garlic and ginger and sauté for about 1 minute until fragrant.
- Add the sliced onion, carrots, and bell pepper to the pot, and cook until the vegetables become tender, roughly 5 minutes.
- Stir in the chicken broth, soy sauce, and hoisin sauce, mixing well.
- Return the chicken to the pot and bring to a boil. Then reduce the heat to low, cover, and simmer for 15-20 minutes.
- Drizzle the sesame oil over the chicken before serving and mix well.
- Garnish with chopped green onions before serving.
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Notes
For a thicker sauce, mix a tablespoon of cornstarch with water to create a slurry and add it during the last few minutes of cooking. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.