Pick Up Stix went bankrupt in 2020, but their secret House Special sauce formula used fermented black beans from Guangdong province.
Pick Up Stix House Special Chicken (Copycat)
Savor the warmth of our copycat Pick Up Stix House Special Chicken, where juicy chicken meets a colorful medley of fresh veggies, all enveloped in a luscious, tangy sauce that’s bursting with flavor. With a quick stir-fry technique and the perfect balance of sweet and savory, this dish will have you craving takeout at home! Dive into this delightful recipe and bring the taste of your favorite spot right to your kitchen!
Prep
20
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 cup broccoli florets (240 ml)
- 1 teaspoon fresh ginger, minced (5 ml)
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
🥩Meat & Seafood(2)
- 1½ pounds boneless, skinless chicken breasts or thighs (680 g)
- ½ cup chicken broth (120 ml)
🫙Pantry Staples(4)
- 1 tablespoon brown sugar (15 ml)
- 1 tablespoon cornstarch (15 ml)
- 1 teaspoon sesame oil (5 ml)
- 2 tablespoons vegetable oil (30 ml)
🧂Spices & Seasonings(2)
- ¼ teaspoon black pepper (1.25 ml)
- ½ teaspoon salt (2.5 ml)
🍯Sauces & Condiments(3)
- 1 tablespoon hoisin sauce (15 ml)
- 2 tablespoons oyster sauce (30 ml)
- 3 tablespoons soy sauce (low sodium preferred) (45 ml)
📦Other(3)
- 1 cup sliced carrots (240 ml)
- 3 green onions, sliced
- ½ cup snow peas (120 ml)
👨🍳 Instructions
- 1
Toss sliced chicken with cornstarch, salt, and black pepper; set aside.
- 2
Whisk chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch until smooth.
- 3
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- 4
Add chicken in a single layer and cook until lightly browned and just cooked through. Remove chicken from pan and set aside.
- 5
Add remaining oil to the pan. Stir in garlic and ginger and cook 20–30 seconds until fragrant.
- 6
Add broccoli, carrots, bell pepper, and snow peas and stir-fry 3–4 minutes until crisp-tender.
- 7
Return chicken to the pan. Pour in sauce and stir constantly until thickened and glossy, about 1–2 minutes.
- 8
Stir in green onions and remove from heat.
💡 Pro Tips
- ✓Coat chicken with cornstarch at a 2:1 ratio (chicken to cornstarch by weight) and let it sit for 10-15 minutes to create a moisture barrier that prevents overcooking and ensures crispy exterior.technique2:1 ratio, 10-15 minutes
- ✓Heat your wok or skillet to 400-450°F before adding oil - water droplets should sizzle and evaporate in 2-3 seconds, ensuring proper Maillard reaction for authentic wok hei flavor.equipment400-450°F
- ✓Stir-fry vegetables for exactly 3-4 minutes at high heat to achieve 85% doneness - they'll finish cooking in residual heat while maintaining crisp texture and bright color.timing3-4 minutes, 85% doneness
- ✓Whisk cornstarch into cold sauce ingredients first, then heat to activate - this prevents lumping and creates a glossy finish at 185-190°F when starches fully gelatinize.technique185-190°F
- ✓Add aromatics (garlic/ginger) to hot oil for only 20-30 seconds before they release volatile compounds but before burning - this maximizes flavor without bitterness.timing20-30 seconds
Share this recipe
Prep
20
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Pick Up Stix went bankrupt in 2020, but their secret House Special sauce formula used fermented black beans from Guangdong province.
Pick Up Stix House Special Chicken (Copycat)
Savor the warmth of our copycat Pick Up Stix House Special Chicken, where juicy chicken meets a colorful medley of fresh veggies, all enveloped in a luscious, tangy sauce that’s bursting with flavor. With a quick stir-fry technique and the perfect balance of sweet and savory, this dish will have you craving takeout at home! Dive into this delightful recipe and bring the taste of your favorite spot right to your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 cup broccoli florets (240 ml)
- 1 teaspoon fresh ginger, minced (5 ml)
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
🥩Meat & Seafood(2)
- 1½ pounds boneless, skinless chicken breasts or thighs (680 g)
- ½ cup chicken broth (120 ml)
🫙Pantry Staples(4)
- 1 tablespoon brown sugar (15 ml)
- 1 tablespoon cornstarch (15 ml)
- 1 teaspoon sesame oil (5 ml)
- 2 tablespoons vegetable oil (30 ml)
🧂Spices & Seasonings(2)
- ¼ teaspoon black pepper (1.25 ml)
- ½ teaspoon salt (2.5 ml)
🍯Sauces & Condiments(3)
- 1 tablespoon hoisin sauce (15 ml)
- 2 tablespoons oyster sauce (30 ml)
- 3 tablespoons soy sauce (low sodium preferred) (45 ml)
📦Other(3)
- 1 cup sliced carrots (240 ml)
- 3 green onions, sliced
- ½ cup snow peas (120 ml)
👨🍳 Instructions
- 1
Toss sliced chicken with cornstarch, salt, and black pepper; set aside.
- 2
Whisk chicken broth, soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch until smooth.
- 3
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- 4
Add chicken in a single layer and cook until lightly browned and just cooked through. Remove chicken from pan and set aside.
- 5
Add remaining oil to the pan. Stir in garlic and ginger and cook 20–30 seconds until fragrant.
- 6
Add broccoli, carrots, bell pepper, and snow peas and stir-fry 3–4 minutes until crisp-tender.
- 7
Return chicken to the pan. Pour in sauce and stir constantly until thickened and glossy, about 1–2 minutes.
- 8
Stir in green onions and remove from heat.
💡 Pro Tips
- ✓Coat chicken with cornstarch at a 2:1 ratio (chicken to cornstarch by weight) and let it sit for 10-15 minutes to create a moisture barrier that prevents overcooking and ensures crispy exterior.technique2:1 ratio, 10-15 minutes
- ✓Heat your wok or skillet to 400-450°F before adding oil - water droplets should sizzle and evaporate in 2-3 seconds, ensuring proper Maillard reaction for authentic wok hei flavor.equipment400-450°F
- ✓Stir-fry vegetables for exactly 3-4 minutes at high heat to achieve 85% doneness - they'll finish cooking in residual heat while maintaining crisp texture and bright color.timing3-4 minutes, 85% doneness
- ✓Whisk cornstarch into cold sauce ingredients first, then heat to activate - this prevents lumping and creates a glossy finish at 185-190°F when starches fully gelatinize.technique185-190°F
- ✓Add aromatics (garlic/ginger) to hot oil for only 20-30 seconds before they release volatile compounds but before burning - this maximizes flavor without bitterness.timing20-30 seconds