Spicy Chicken (Le Tze Gee) - Shangtu

This Shangtu-style stir-fry is what happens when you let a good marinade do the heavy lifting.

Cubed chicken breast soaks in a quick mixture of sherry, light soy sauce, and cornstarch, which tenderizes the meat and gives it a silky coating that crisps up beautifully in a hot wok.

Bamboo shoots add crunch, hoisin sauce brings that sweet-savory depth, and ginger, scallions, and crushed red pepper tie everything together with aromatic heat.

It cooks in minutes once the wok is hot, making it a weeknight go-to for anyone craving real Chinese takeout flavor at home.

Kitchen Tips

• Get the oil smoking hot before adding the chicken. High heat is what gives stir-fried chicken that slightly caramelized exterior while keeping the inside juicy.
• Don’t skip the cornstarch marinade. It creates a velvety coating called “velveting” that’s the secret to restaurant-quality Chinese chicken.
• Stir-fry fast and keep things moving. Once the chicken goes back in with the sauce, everything should come together in under a minute.

Variations

• Swap bamboo shoots for water chestnuts for a slightly sweeter crunch.
• Add diced bell peppers or snap peas for color and extra vegetables.
• Serve over steamed jasmine rice or toss with lo mein noodles for a complete meal.