Wok the Plank
Spicy Stir-Fried Chicken Thighs with Bell Peppers, Broccoli, Carrots, and Cauliflower Over Steamed Rice
35 minutes
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
Inspired by classic Chinese takeout, this stir-fry turns your kitchen into a flavor laboratory, featuring a fiery kick from cayenne and a silky egg finish. You’ll learn how to keep chicken juicy while getting veggies crisp-tender, the science of the sizzle awaits.
Equipment needed
- Wok or large nonstick skillet
Ingredients
Yield
4
Instructions
- 01Combine rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- 02In a bowl, toss chicken thighs with soy sauce and cornstarch until evenly coated. Set aside to marinate while you prep the vegetables.
- 03Heat 2 tablespoons of vegetable oil in a wok or large nonstick skillet over medium-high heat until just shimmering. Add the chicken and stir-fry until browned and mostly cooked through, about 5 minutes. Transfer to a plate.
- 04Add the remaining 1 tablespoon oil to the wok. Add garlic and stir-fry for 30 seconds until fragrant, but not browned.
- 05Add carrot, bell pepper, broccoli, and cauliflower. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant.
- 06Push the vegetables to the sides of the wok, making a well in the center. Pour in the beaten eggs. Scramble gently until just set, then mix into the vegetables.
- 07Return the chicken to the wok along with any accumulated juices. Sprinkle with black pepper, cayenne pepper, and salt. Stir-fry for 1-2 more minutes to combine and heat through.
- 08Taste and adjust seasoning with extra salt or soy sauce if needed. Serve the stir-fry hot over the steamed rice, garnished with sliced scallions.
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